The Root of the Problem
By
Debbie Cook
Okay, I admit it. I abuse plants. It’s not intentional, but it seems to happen. Here’s my rhubarb story. A friend dug it from a friend and gave me a chunk. It sat on my patio for way too long and at the last possible moment before frost I stuck the poor rhubarb into a poorly dug hole in an area that is known for crummy soil (I actually dug up roof shingles!!). I might have mixed in some potting soil (but I think I’m being kind to myself because it was cold and I was in a hurry and the potting soil was put away and……), anyway, I wished it well and forgot about it. It struggled through two summers before I put it out of its misery last fall by digging it out and sending it to compost heaven. Yesterday as I pulled in to my driveway I noticed a rhubarb leaf. I obviously left a section of the root system and it’s determined to be a plant. Now I feel really guilty about the location that I chose and the lousy job I did of preparing the soil. And I want some rhubarb.
Rhubarb is a sure signs that spring is here. If you’re missing some in your garden, rhubarb crowns are available at D&B right now and it’s a perfect time to get them in the ground. Hopefully you’ll treat yours better than I treated mine. I’ve learned my lesson. I’m getting a new plant and trying a different spot, well prepared, because I think every garden should have a rhubarb plant. Follow this planting advice and you’ll be enjoying this wonderful plant for years to come.
Pioneers carried rhubarb plants west, realizing that rhubarb made an important spring tonic. After a long winter of eating nothing but meat and stored root vegetables, rhubarb, as one of the earliest spring plants, was a chance to replenish depleted nutrients. Rhubarb contains significant amounts of phosphorous, potassium, magnesium, iron and vitamins, including vitamin C.
Rhubarb is a long-lived perennial that probably won’t be disturbed for about 10 years when it will be time to divide it. So, if a plant is going to be in one place for that long, make it happy. The key to a big, healthy rhubarb plant is in the soil preparation. Select a spot in full sun that has good drainage. Rhubarb will rot quickly if it has to sit in a soggy wet area. Dig a hole about 2 feet wide and about 1-½ feet deep. Mix some soil you removed with finished compost and aged cow manure (bagged stuff is fine). Set the crown of the plant in the center of the partially refilled hole and place the crowns so that the growing points are about 1 inch below soil level. Refill the hole completely and water in well. If you’re planting more than one plant, space them about 5 feet apart. Rhubarb is a heavy feeder so right after planting, and each spring, spread a layer of compost or aged manure in a circle around the plant. This mulch will do several things; keep weeds down, keep the soil moist and as you water, or when it rains, nutrients will leach down and feed the rhubarb plant. Fertilize the plant after the harvest is finished. Cut out any flower stalks that appear.
If you have a rhubarb plant that has been in the ground for about 10 years, it is probably time to divide it. If the crown of the rhubarb plant is about dinner plate size and the stalks in the middle of the plant are getting small and spindly from being too crowded, early spring is the ideal time to divide your plant, before the new growth starts showing. Using a tool like large knife or an axe, follow the natural cleavages of the plant and cut it into chunks about the size of your fist. Digging an old rhubarb plant is not easy work. These plants have roots that hold on for dear life. You may think you’ll never get the thing out of the ground but keep trying; it can be done. Each section should have at least one eye, or growth point, several is better. Leave about a third of the plant in its original location and give the other sections to friends or plant them someplace else in your garden. You would replant the sections of divided rhubarb just as you would plant a new rhubarb plant.
Let two growing seasons pass before harvesting. Harvest the rhubarb stalks by gently pulling and twisting, not cutting. End harvest when the stalks become slender. Don’t use the leaves. They contain so much oxalic acid they are poisonous.
Whether you choose green or red stalks, the taste will be very similar. The stems are acidic and require a lot of sugar for balance. Rhubarb and strawberries make a yummy combination and can’t be beat when it comes to pie. In fact, in colonial times, another name for rhubarb was ‘pie plant’.
The Rhubarb plant has been planted in gardens since the 14th century. It’s a gorgeous plant that will look great in your vegetable garden or in your ornamental bed. If you’re not growing any, buy some and try a spring tonic. It’s good for what ails you.
Spring Tonic
1 lb of rhubarb cut into 1-inch pieces. Put in a saucepan and sprinkle with about ½ to ¾ cup of sugar, or to taste. (Brown sugar can be used for a caramel taste). No need to add water, rhubarb is full of water. Cook on low heat. In about 2 or 3 minutes liquid will cover the bottom of the pan. Bring to simmer. Cook until desired tenderness. Puree by stirring and mashing with a wooden spoon. If you want it to remain chunky, don’t stir but shake the pan to mix. You can eat warm, chilled or topped with cream or used as an ice cream topping.
