Crimson Red Rhubarb Root
Crimson Red has excellent, if not the best rhubarb flavor. It has the perfect balance of sweet and tart. The large, fleshy stalks are tender and never stringy. Each plant produces heavy yields of 24 inch plump, red stalks. Very winter hardy and productive for many years. We ship rhubarb plants mid to late March. They need to be planted upon arrival.
PLEASE READ: Not available to Canada and US Territories.
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|Soil Temp for Germ.||Days to Emergence||Seed Depth||Soil Temp. for Trans.||Plant Spacing||Row Spacing||Min. Germ.||Seed Life||Seeds per 1/4 gram||Fertilizer Needs|
|70°F||6-18||1/8-1/4"||45°F||3-4'||4'||50%||2 years||≈ 15||High|
Rheum rhabarbarum Treated as a fruit, this vegetable was used medicinally long before it was popularized in tart desserts and sauces, and is packed with vitamin K, fiber, and antioxidants.
• Prefers an open, sunny place and fertile soil
• Dig in lots of compost or well-rotted manure
• Turn the soil as deeply as possible as it will help the roots grow deeper
• Start seed indoors 6-8 weeks before last frost
• Up-pot after seedlings are up and growing well, taking care not to disturb the roots
• Dig a narrow trench and plant 3-4 feet apart
• Keep the growing point just at the soil surface
• Add compost and 1 cup of TSC's Complete fertilizer around each plant in the early spring every year
Insects & Diseases
• Consult your local county extension agent for specific problems
Harvest & Storage
• We suggest not harvesting the first year, allowing the plant to become well established
• Harvest by pulling rather than cutting
• Don't remove more than half the stalks in a summer to allow the plant to build up food reserves
• Cut off flower stalks as they emerge
• Fresh rhubarb stalks can be stored 2-3 weeks at 33°F and 90-95% relative humidity