Description
Latin Name: Rheum rhabarbarum. About the Plant: Herbaceous perennial. Produces deep red, tart but tasty stems for use in cooking. This is a select British cultivar with superior culinary attributes, cook-able well into the fall, as it is low in oxalic acid. Rhubarb thrives when planted in well-drained, composty soil in the full sun. Start the seeds in the spring and work them up in successively larger pots. Will reach full size by fall.
