One of the first things to sprout in the garden each spring is rhubarb. Nothing is more reliable than this plant.
The people who live in southern states probably haven’t even heard of rhubarb because in order for it to survive as a perennial it needs at least 500 hours of winter temperatures between 28 and 49 degrees. The cold period induces dormancy and leads to the production of new leaf buds.
Since we have plenty of cold weather in Minnesota, it thrives here.
My rhubarb was here on the farm when I arrived 51 years ago. It has never been moved and since it is located right next to one of the cattle barns, there must have been enough runoff to keep it well-fertilized.
It gets plenty of water from the steel roof runoff every time it rains. It is well-covered with snow each winter as well.
It is the easiest plant I have to take care of. All I do is prevent it from flowering, harvest it and share with friends. Can’t be any easier than that.
University of Minnesota Extension Educator Jennie Wagner did some research on rhubarb and felt it was worth sharing with the readers of this column.
“Rhubarb originated in southern Siberia. It is a perennial that is a member of the buckwheat family. When we eat rhubarb, we eat the stalks (technically leaf petioles) only. The leaves contain oxalic acid, which can cause stomach issues and even death.
“The British found that out the hard way: they ate the leaves of rhubarb in the 17th century and suffered the consequences. By the late 18th century, Europeans figured out that the stalks were safe to eat. The stalks do contain a small amount of oxalic acid, but not enough to be harmful. They are sour, juicy and crisp — perfect for pies!
“Rhubarb is straightforward to grow. It requires full sun and grows to be 2 to 4 feet tall with large leaves. The leaves grow from a crown that expands every year. Rhubarb prefers a well-drained, loamy soil. While rhubarb may have specific soil texture requirements, it can grow in most soil pHs.
“It does need lots of nutrients since it produces so many large leaves, so it is a good idea to fertilize your rhubarb every year with a balanced commercial fertilizer or compost. However, be mindful of the amount of phosphorus (P) you apply. Most Minnesota soils have plenty of plant-available phosphorus, and applying more to rhubarb will lead to harmful runoff. In most cases, there is no need to apply phosphorus to rhubarb every year.
“It is usually easiest to start rhubarb from a division of another plant. Once you start your new plant, wait until the second year to harvest from it. After the second year, harvest stalks once they have reached their full length of 1 to 2 feet.
“Using your hands, pull and twist the stalk off the plant. Avoid using a knife to harvest, as this can spread diseases from plant to plant. Immediately trim the leaves off the stalk to minimize wilting.
“Continue harvesting your rhubarb through the end of June; after that, let the plant grow and save its energy for next year’s harvest. Finally, bake it into a pie, bread or other treat!”
Master Gardener Sue Morris has been writing a column since 1991 for Kandiyohi County newspapers. Morris has been certified through the University of Minnesota as a gardening and horticulture expert since 1983. She lives in Kandiyohi County.