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Victoria Rhubarb Seeds (OP)


Victoria Rhubarb Seeds (OP)

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Product Description

Rheum rhabarbarum

Item #V-2634 | 100 Seeds |

Victoria Rhubarb is an old standard crop variety of rhubarb.  It has proven to be one of the largest and most productive varieties.This is the best cooking rhubarb, noticeably sweeter and milder then all others. Victoria Rhubarb stalks are a deep crimson red that are slender and very tender. Also known as the standard crop of Rhubarb. First recorded in 1837 in England.Noticeably sweeter and milder the all others. Rhubarb requires minimal care once it is established, and this strain is very hardy and vigorous. A heavy producer that takes about 3-5 feet in width in the garden, producing 5-6 feet flower stalks. Roots and leaves are poisonous and can be fatal if ingested. Victoria is well adapted to most regions and is widely grown. Best grown in zones 2-8. 365 days to maturity. You will need about 30 seeds to acquire the best plants as you thin out the less desirable plants. Great for pies and cobblers.rhubarb stems burst through soil early in the growing season. The tart, colorful stems grace pies and jams with tangy flavor that is typically tamed with sugar or teamed with sweet strawberries. Victoria Rhubarb grows best in zones where the ground freezes in winter. Plants require an extended chilling period with temperatures below 40 degrees to produce a crop of stems. As a result, rhubarb is commonplace in gardens throughout the coldest sections of the country, although it can be grown as far south as Zone 7. The plant contains oxalate crystals, which have been reported to cause poisoning when large quantities of raw or cooked leaves are ingested. Anthraquinones (glycosides) have been implicated more recently in the poisoning. The stalks are widely used as preserves and are also eaten raw, without problems. The toxic content is much lower in the stalks. Humans have been poisoned after ingesting the leaves. Human poisoning was a particular problem in World War I, when the leaves were recommended as a food source in Britain. Some animals, including goats and swine, have also been poisoned by ingesting the leaves.  75 Seeds Per Package.


Vegetable Garden - Tips on Growing Rhubarb from Seeds

 The rhubarb perennial can be started indoors 4 to 5 weeks before the last frost in order to produce a limited number of stalks the first year and full crops the subsequent years. When starting your seeds, remember that rhubarb is a cool-weather crop.


Soak seeds for 2 hours before planting. Sow in individual pots 5-7 weeks before last frost date. Cover seed 1/4" deep. Thin to 1 per pot. Plant out after danger of frost has passed.


Do not harvest the first year. Harvest lightly, a few stalks (actually petioles) per plant, the second year. In subsequent years all stalks 1" or more in diameter may be harvested for 6-8 weeks. Leave smaller stalks to make food for the crown and next year's production. Harvest by snapping or cutting the stalks at the base. Remove seed stalks. 

  • In climate zones 6 and cooler, it’s an easy-to-grow perennial (traditionally planted where there used to be an outdoor privy). The stalks and leaves die back with first frost in the fall, but the plants will come right back in early spring.
  • In zones 7 to 8, growing rhubarb is tricky. but it can be grown as a short lived perennial. You will need to be careful to shelter your rhubarb plants from extreme summer heat. Choose a location with afternoon shade in the summer. The north side of a grape arbor, raspberry patch, or asparagus ferns would work well.
  • In areas with very hot summers, where winters are mild (zones 9 to 10), rhubarb can be grown from seed as a winter annual. ECHO ("Educational Concerns for Hunger Organization") in Florida has had good luck with planting rhubarb seed in August and harvesting in March-May. The variety Victoria is noted as a productive late summer/early fall started annual from almost subtropical Florida to semi-arid northeast Texas. 
    • Do not harvest any stalks during the first growing season so that your plants can become established.
    • Harvest the stalks when they are 12 to 18 inches long. Usually after 3 years, the harvest period runs 8 to 10 weeks long. If the stalks become thin, stop harvesting; this means the plant’s food reserves are low.
    • Grab the base of the stalk and pull it away from the plant with a gentle twist. If this doesn’t work, you can cut the stalk at the base. Be sure the discard of the leaves!
    • Always leave at least 2 stalks per plant to ensure continued production. You may have a bountiful harvest for up to 20 years without having to replace your rhubarb plants.
    • After harvest time, the stems may die back. Just remove all plant debris. Once your ground freezes, it’s best to cover rhubarb with 2 to 4 inches of mulch, preferably well-rotted compost; by adding nitrogen to the soil, you’re preparing the rhubarb plants for a good spring season.


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