Vegetable Seeds Catalogue

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Botanical Name
Rheum rhabarbarum

This variety is fast growing with long slender bright red stalks. It can handle a light harvest in its first year. This hardy perennial is prized for its sour/tart flavour & is often used in desserts (apple and rhubarb crumble is hard to beat) and for tarts, pies, jam, and rhu-Champagne. Only eat stalks as leaves have high levels of oxalic acid. Native to central Asia & the Himalaya. 30 seeds.
 

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1 pkt
A$3.50
Botanical Name
Rheum rhabarbarum

‘Tassie Tough’ is this red stemmed variety. We have been growing this variety for years and it has deep red stems that cook up perfectly, with that characteristic bitter taste. A regular on our morning porridge or found mingling in the evenings with apple and pastry. Rhubarb is high in vitamin C. Only eat stalks as leaves have high levels of oxalic acid. Don’t cook in aluminium pots as the acid reacts with this metal. 20 seeds.

Organic
Image
1 pkt
A$3.50
Botanical Name
Rheum rhabarbarum

Native to central Asia and the Himalaya this hardy perennial is prized for its sour/tart flavour and is often used in desserts (apple and rhubarb crumble is hard to beat). This variety has long, thick, greenish-crimson stalks. Rhubarb is high in vitamin C. 20 seeds.