Rhubarb Seeds

How to Grow Rhubarb

The essential guide to growing rhubarb (Rheum rhabarbarum) from seed; with notes on germination, cultivation, harvest and even kitchen uses.

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Quick guide to rhubarb types

• Red-stemmed cultivars – ‘Victoria’, ‘Ruby’, ‘Sydney Crimson’. Deep pink‐to-red stalks, sweeter flavour and vivid colour for crumble, jam or cordial.

• Green/Blush-stemmed cultivars – ‘Evergreen’, ‘Mammoth’. Higher yields, tangier taste; cook down with berries or apples to balance the sharpness.

• Speckled or two-tone hybrids – combine red skin with pale flesh; ideal for pies where colour and bulk both matter.

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Seeds per Gram: 70 – 90 seeds

Germinating Temperature: 20 – 23 °C; sprouts appear in 7 – 14 days.

Feed Requirements:

• Moderate to heavy feeder. Spread 3 cm of compost or well-rotted manure before planting and dig into the soil.
• Keep soil consistently moist but free-draining – drought produces thin, stringy stalks.

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Growing Notes:

Climate & Timing

• Suits cool to temperate Australian zones; needs winter chill (< 10 °C) for vigorous re-sprouting.
• From seed: start in punnets 5–7 weeks before last frost or direct-sow in situ once soil reaches 15 °C.
• From crowns/divisions: plant late winter–early spring while dormant. Expect a productive life of 10 – 15 years.

Spacing & Depth

• Plant crowns with buds 2–3 cm below the surface, 50 – 70 cm apart in rows 70 – 100 cm apart.
• For pots choose at least 75 L volume.

Variety Selection

Pick redder cultivars for dessert colour, greener for heavier yields; dwarf forms suit containers.

General Care

• Mulch thickly to conserve moisture and suppress weeds.
• Water when the top 5 cm of soil dries.
• Snap off any flower stalks to keep energy in the crown.
• In hot districts give afternoon shade or a light shade-cloth over summer.

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Common Problems & Pests:

• Bacterial leaf spot causes brown scabs; remove infected leaves and avoid overhead watering.
• Slugs & snails chew young shoots – hand-pick, bait or encourage ducks.
• Bolting results from heat or nutrient stress; maintain moisture and remove blooms promptly.

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Harvesting Notes:

When to Harvest

• Do not pick in the first year after planting.
• From the second year harvest for 6–8 weeks in spring: stalks should be ≥ 25 cm long and 1 cm thick.

How to Harvest

• Grip each outer stalk near the base, then pull and twist to detach cleanly; cutting can leave stubs that rot.
• Never remove more than half the stalks at one time.
• Discard leaves – they contain toxic oxalates.

Storage & Use

• Fresh stalks keep 2 – 3 weeks in the fridge crisper.
• For longer storage, slice and freeze, stew and bottle, or dehydrate for winter porridge.
• Pair its tang with strawberries, ginger or citrus for classic Aussie sweets.

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Enjoy growing rhubarb – the perennial that lets you make “pie from a vegetable” and still call it a fruit fix!