Rhubarb, Victoria

Victoria is the classic garden rhubarb with thick, tender red-green stalks that are perfect for pies and jams. This reliable perennial comes back bigger every year and can produce for decades in the right spot.

Rhubarb: Rhubarb (Rheum rhabarbarum) is a long-lived perennial that provides tart, celery-like stalks essential for spring pies, crisps, and more, producing reliable harvests for 10-20+ years with minimal maintenance. Only the ruby-red or green stalks are edible; the large leaves contain toxic oxalic acid and must never be consumed. Established plants can yield 5-10 pounds of stalks per season, pairing perfectly with strawberries and sugar.

• Growing Tips: Transplant crowns in early spring or fall, spacing 3-4 feet apart; plants require a 2-year establishment period before heavy harvesting begins.

• Sun Requirements: Full sun to partial shade (5-6 hours minimum).

• Preferred Soil: Rich, well-drained soil high in organic matter; heavy feeders requiring annual compost.

• Harvest Details: Wait until the third year for a full harvest; pull or cut stalks when 10-15 inches long in spring; harvest for 8-10 weeks, then allow the plant to recover; never eat the leaves (toxic).