RHUBARB - VICTORIA

Rheum rhabarbarum

This variety originated in the UK in 1837. It is probably the sweetest of all rhubarb varieties which makes it the preferred variety for making rhubarb wine. Victoria produces large quantities of long smooth stems ideal for pies, deserts and drinks. A long term producer. This type of Rhubarb is very vigorous, with large upright stems and leaves. It is a heavy producer of long green stems, that turn a crimson red when the cooler weather sets in. Remember mums old rhubarb and apple pie, Yummy!! Now grow your own.... Victoria does not get anywhere near the amount of credit it deserves because it does not redden in the stem. It is the sweetest rhubarb variety and is ideal for deserts rather than pies and other cooked dishes. Just a light cooking is all that is needed. The stems are quite green except for mid-summer when they might become somewhat redder. It is not a very fast growing leaf nor do the leaves attain a great thickness, but it is very sweet. Rhubarb is one of the truly perennial vegetables, best left undisturbed for the first three to four years after planting. It will grow for twenty years if it has plenty of nutrition and good free drainage. It tolerates shady conditions and cold weather. It does especially well in cool summers. The stems grow better and longer when grown in semi shade. It is adaptable to all climates and does best with regular foliar sprays. The stalks keep well in the fridge and also keep well once cooked and placed in the freezer.. Sow seed 1cm deep in the desired position, or in seedling trays for better and faster germination. Keep the seed in the refrigerator for two weeks. Pre-soak seed in water for a few hours prior to sowing. When spacing seeds into the ground or pots, place two seeds in the one hole and thin to only one plant per spacing at 1-1.2 m spacings.

QTY 45 seeds