It is difficult to give a correct culinary classification to rhubarb. The juicy leaf petioles are more likely to be leafy greens, although the taste is not inferior to apples.

And they are used in the kitchen in the same way as fruits: for making compote, jam, filling for pies. Moreover, in the spring, when other fruit and berry crops are just beginning to bloom. So you definitely need to plant rhubarb on your plot now, in the fall.

Cultivated varieties of rhubarb are distinguished by their delicate taste of petioles, high yield and early ripening

Forms of rhubarb: wild and domestic

In gardens and orchards you can find both cultivated varietal forms of rhubarb and wild species. The latter attract attention with their decorativeness, unpretentiousness, and unusual properties.

Rhubarb officinalis amazes with its gigantic size: the leaves reach 1.5 m in length, and the flower stalks rise much higher than human height.
Noble rhubarb during the growth period it forms a tall “cob” of corrugated leaves.
Rhubarb palmate, or Tangug, is interesting for its bright, strongly dissected leaves, similar to splayed fives, and crimson flowers on high peduncles.
Vegetable rhubarb- that species (and there are more than 30 of them in total) that is advisable to grow as a garden plant. In cultivated varieties of this species, the petioles are thick and juicy, have a pleasant taste and do not become coarse for a long time. It is advisable to plant varieties of different ripening periods in order to provide yourself with products from early spring to mid-summer.

Victoria- an ancient variety that is still popular among gardeners. The leaf petioles reach a length of 70 cm, at first they are dark red, then become light green with a pink base.

Malachite- one of the earliest varieties, producing the first products already 2 weeks after the snow melts and the leaves peck.

Large petiolate- an early-ripening variety that forms a dense rosette of leaves with dark red petioles 50-60 cm long and 2.1-2.5 cm wide. The petioles have a pleasant taste and delicate texture.

Moskovsky 42- another very popular early ripening variety. It forms a small number of flower shoots late, managing to produce a large harvest of petioles in the spring.

Gigantic- a late variety that pleases with the harvest when the early varieties have already become coarse and bloomed. The petioles are red, huge, up to 1 m long and 4 cm thick! For the needs of the family, it is enough to have one small bush on the plot.

Young and early

Although with good care and proper placement, rhubarb grows leaves until autumn, it is a seasonal product. The petioles of early varieties are suitable for food from the beginning of regrowth until June, of late varieties - until mid-July. Later they become hard, stringy, tasteless, and a lot of organic acids accumulate in them. However, this is not a reason for disappointment: by July, both berries and vegetables ripen in all gardens. And rhubarb lovers can prepare petioles for future use in the form of compote, marmalade, jam and even marinade.

Chinese medicine

Rhubarb is a perennial herbaceous plant of the buckwheat family. The above-ground part dies off in the winter, but the overwintering rhizome can live in one place for decades. Rhubarb grows wild in China. Tibet, the foothills of Central Asia, the Far East. B | the crop was introduced several thousand years ago and has been grown in Europe for quite a long time,

In the Middle Ages, rhubarb was actively sold from China to European countries. True, the caravans did not carry fresh petioles, but dried roots of the plant. Called "yellow root", they were used to treat a number of diseases and as a natural dye. Now rhubarb is grown for its tasty petioles, especially popular in Northern Europe, for its medicinal rhizomes, and simply for beauty, as an ornamental plant.

When choosing a place for rhubarb, decide on the purpose of planting.

In the sun, the plant grows early, releasing leaves immediately after the snow melts. But here it blooms earlier and loses its nutritional value. So in well-lit areas it makes sense to plant the earliest ripening varieties to obtain early production, as well as decorative species.

In the shade, rhubarb grows more slowly, but the leaves form large, with delicate petioles, and do not throw out flower stalks for a long time or do without flowering at all. In shaded areas, plant mid- and late-ripening varieties intended for summer consumption and canning.

In any case, it is important to provide the rhubarb with enough moisture, otherwise the leaves will grow small, tough and tasteless. It is precisely because of the lack of moisture that rhubarb does not grow well on sandy soils, even with abundant fertilizing. The best option for it is moisture-absorbing loams and black soils with good watering.

Seriously and for a long time

A rhubarb bush can grow in one place for decades. But gradually it thickens, the leaves become smaller, become less sweet, and the bushes bloom more profusely. Therefore, vegetable varieties need to be planted every 8-10 years. But this is also a considerable period of time, which means that when planting, the plant must be provided with food for many years. Planting holes for rhubarb are prepared almost like for fruit seedlings: up to 50 cm deep, filled with fertile soil and humus. Be sure to add a handful of ash and superphosphate to each hole. Subsequently, the bush is fed after harvesting, adding a bucket of humus with the addition of mineral fertilizers under each bush. In spring, the soil under the bushes is only loosened and watered if necessary. Ornamental species can also be fed in the spring, since their leaves are not eaten.

On a steam heap

Rhizomes harvested in the fall are suitable for forcing in a heated greenhouse or even in a house (if there is space for a large container). Forcing can begin at the end of December, having previously provided the rhizomes with a period of rest in the cold. It is preferable to use early varieties for forcing.

You can also get the first harvest of ground petioles 2-3 weeks earlier than usual if you plant sections of bushes in fallow beds in the fall. Such beds are arranged in the form of a cone-shaped heap, at the base of which a mixture of manure, coarse semi-rotted compost, and plant residues is placed.

A 20-centimeter layer of fertile soil is poured on top, into which large sections of old bushes or 2-3-year-old young plants are planted. For the winter, plantings are covered with a thick layer of humus and fallen leaves. In early spring, the remaining snow and mulch are removed, and the base of the bed (at some distance from the planted plant) is spilled with hot water. For better heating, the pile is covered with black film, cutting out a hole for the bush. Then a transparent film cover is installed. Rhubarb will grow very quickly, especially in sunny weather.

Propagation of rhubarb: seeds and rhizomes

Rhubarb can be propagated by seeds or by dividing rhizomes. Each method has its own advantages and disadvantages.

When propagated by rhizomes, the varietal qualities of the bush are completely preserved. The harvest can be harvested within a year after transplantation. Delenki bushes are immediately planted in a permanent place. It is better to do this in the fall, in August-September, then the bushes will have time to take root, but will not waste energy on growing leaves. As a last resort, you can divide the bushes in early spring, before the plant awakens.

However, vegetative propagation carries the danger of infection with rot and fungal diseases with gradual degeneration. It is not always possible to obtain a mother plant of the desired variety. Therefore, to renew plantings, rhubarb is grown from seeds. Seeds should be taken only from producers, since without observing special rules for seed production, cross-pollination occurs and varietal properties are lost.

Usually, when propagating rhubarb from seed, a nursery bed is first set aside, where the seeds are sown in early spring at a distance of 15-20 cm from each other. The grown plants are transplanted to a permanent place in the fall of next year, providing each bush with about 1 square meter. m area.

Tangut rhubarb (Rheum palmatum) – benefits and harms, contraindications and application

Growing

Prefers well-lit open areas. Winter-hardy.

Grows well on loose soils with a neutral reaction.

Additional watering is necessary; if there is a lack of moisture, the growing point may bulge or dry out.

Large doses (0.5-1 g) of rhubarb rhizomes are used as a laxative, in small doses (0.05-0.1 g) - as an appetite stimulant and improve metabolism.

A couple of times per season you can add 18-22 g of superphosphate, potassium salt, and ammonium nitrate.

In cold, damp weather, you can get ramularia: raised spots will appear on the leaf blades. For prevention, old leaves must be removed and wood ash added to the plants (0.5 liters twice a season).

Rhubarb contraindications

Individual intolerance, pregnancy and lactation, acute inflammatory processes in the stomach and intestines, intestinal bleeding.

Applications of rhubarb

For urolithiasis, pyelonephritis, cystitis, mix 8 tbsp. budra ivy herb, wild strawberry leaves, black nightshade fruits, 6 tbsp each. common hop fruits, common wormwood herb, 4 tbsp. yarrow herb and peppermint leaves, 2 tbsp each. rhizomes of Tangut rhubarb, calamus and flax seed. 5 tbsp. (without a slide) pour 1 liter of boiling water into a thermos overnight.

This is the daily dose in the first period of treatment, the course of which is 15-20 days. Then reduce the dose: 2 tbsp. collection, pour 0.5 liters of boiling water, drink the broth in three doses a day. The course of treatment is another 14 days. Then take a break for 15 days.

Laxative collection that normalizes intestinal function. 0.5 g rhubarb root, 1 tsp. Mix rosemary leaves, yarrow herb, fennel fruits, licorice roots, pour a glass of boiling water, boil for 15 minutes. in a water bath, cool for 30 minutes, strain, squeeze, add boiled water to 200 ml. Take a quarter glass 2-3 times a day during or immediately after meals. The course of treatment is 14 days.

Rhubarb - planting and care, cultivation

What is rhubarb hiding?

I notice that summer residents have begun to write more and more about various overseas wonders. And I went out into the garden, and in front of me there was rhubarb - beautiful, luxurious, cheerful. And he says: “Love me, because I’m perennial, I adore the sun, but I feel great in the shade, I’m not capricious about the earth and I’m not afraid of frosts, I begin to grow as soon as the snow melts, and therefore, during the early spring shortage of greenery, my fragrant petioles with an unforgettable original taste are already right there.” And he’s absolutely right, this handsome guy!

However, some clarification is required here. Yes, indeed, it grows well in almost any soil, but I advise everyone to lime the rhubarb bed in advance (I personally did this, and the plants just thanked me). This crop also needs abundant watering: I water it twice a week. In early spring, I loosen the soil around it and fertilize it: I dilute 1 tsp in 10 liters of water. urea, 1 tbsp. l. nitrophoska and 0.5 liters of mullein. Then I don’t feed the rhubarb with anything else (except for constant mulching with mown grass) - this is already enough for it to grow normally. And that’s why I collect the first petioles starting from the end of April.

But if you place arcs over the bushes in early spring and stretch a film over them, you can get the harvest a couple of weeks earlier.

By the way, I don’t cut off the petioles, but break them off at the base when they reach a length of 20-30 cm. But the main thing here is not to get carried away: I always leave three or four intact petioles on plants so that they do not weaken (this does not apply to flowering shoots – I delete them mercilessly).

I know that rhubarb can be propagated in three ways: seeds, seedlings and division of rhizomes (in early spring or early autumn).

I like the last option best – less work and more stable results. I place bushes in the garden bed no closer than 1.5 m from each other.

Another tricky point: to make the petioles more tender, I lightly plant the bushes three or four times a season, and in the summer I shade their lower parts with the same mulch. By the way, it is not necessary to remove the skin from them before eating, since it also contains a large amount of vitamins for which rhubarb is so famous.

Here I will allow myself to quote from the reference book. “This plant is rich in organic acids (malic, citric, succinic, oxalic), mineral salts of potassium, phosphorus, magnesium, calcium, vitamins C, P and group B, carotene, there is also pectin and protein. Can be used as a laxative, choleretic and antiscorbutic.”

And on my own behalf I’ll add that rhubarb is also very good as an ornamental plant: I have several bushes that camouflage my compost heap.

E.A. ALEXASHINA Kamenskoye

RHUBURB – HOW TO GROW AND WHAT TO COOK?

Rhubarb is native to East Asian countries, where it has long been valued as a medicinal plant that aids digestion. And the British were the first to appreciate the culinary talents of this herbaceous perennial.

Later, rhubarb became firmly established in the cuisines of many countries. Delicious petioles are used not only in desserts and drinks, but also in main dishes and sauces. Only the fleshy, juicy petioles of rhubarb can be used for food (the leaves and roots are inedible).

If you plant a plant on the plot, you can harvest it for more than one year. This long-liver among leafy perennials is capable of growing in the same place for up to 15 years. True, experts advise dividing and replanting it every 10 years, since after this age the yield decreases. But it should be taken into account that one plant needs an area of at least 1 m2 for full development.

Rhubarb is suitable for fertile, moist soil with plenty of organic matter. The ideal location would be the coastal area of the pond, as well as the row spacing of the orchard.

When planting next to berry bushes, you should maintain a distance, otherwise their shallow root system will suppress the rhubarb. Our hero is unpretentious in care, but during the season it should be watered properly 4 times - with a sufficient amount of water, the petioles turn out to be especially juicy and contain less oxalic acid. You also need to break off the flower shoots so that the plant does not waste energy and juices on producing seeds.

Rhubarb can be planted in early fall or spring. It is propagated by dividing the rhizome (bush) or by seeds or seedlings. Each division must have at least two buds.

Young plants, both cuttings and seedlings, need time to settle in a new place. This means that you shouldn’t disturb them in the first year. Next year you can cut off a couple of petioles. The main harvest is usually harvested only from the third year. In this case, the petioles should not be cut off, but broken off, so as not to damage the growing point. Important: it is recommended to leave a third of the leaves. The plant needs them to accumulate nutrients in the rhizomes and produce a good harvest next year.

RHUBURB – TO PEEL OR NOT?

If the petioles are young (from May) and just collected, this need not be done. For petioles that are “aged” (that is, collected in June) or already slightly wilted, the fibers of the skin are hard, so it is better to remove them. The later the harvest, the more oxalic acid in rhubarb. However, its amount can be reduced if the petioles are blanched.

Risotto with rhubarb

For 4 servings: 1 onion, 1 clove of garlic, 3 rhubarb stalks, 2 tablespoons olive oil, 5 tablespoons melted butter, 350 g risotto rice, 100 ml dry white wine, salt, pepper, approx. 900 ml vegetable broth, /g bunch of chives, 30 g grated Parmesan

Peel and chop the onion and garlic. 2. Wash the rhubarb, peel and cut into pieces approx. thick. 1 cm. 3 In a saucepan, heat 1 tablespoon each of olive oil and butter. Saute onion and garlic on it. 4. Add rice and fry a little. Pour in wine, salt and pepper. Simmer, stirring constantly, until all the liquid has evaporated. 5. Pour in approximately 200 ml of heated broth and bring to a boil. Pour in the remaining broth in portions and cook for about 20 minutes. 6. Heat 1 tablespoon of oil in a frying pan, simmer the rhubarb on it for 3-5 minutes. 7. Wash the chives and chop them.
When the rice is almost ready, stir in the rhubarb, remaining butter and Parmesan. Season to taste and sprinkle with chives.

Young plants are best planted in spring. Then they need to be given 2-3 years of rest so that they settle in a new place and gain strength.
In openwork partial shade under tall trees, these herbaceous perennials grow to their full potential. In summer, they shade the soil with their large leaves, thanks to which they retain moisture well and prevent weeds from growing. In autumn the leaves die off.

Rhubarb: photo

1. Only young and less cold-resistant varietal plants with red petioles need to be covered with straw or leaves for the winter. Adults do not need such care.

2. The growth of rhubarb can be accelerated if in April you mulch the soil around the bush with a 2 cm layer of mature compost. Manure can also be used for this purpose, however, it may increase the amount of nitrates in the petioles.

: How to grow rhubarb This crop is... : PERENNIALS IN AUTUMN: REPRODUCING, TRANSPLANTING End of September...

Preparing soil and rhubarb seeds for growing

The root contains two main groups of biological substances. The first of them is tannoglycosides. Tannins that have antiseptic, antidiarrheal, astringent properties. The second group is atroglycosides - substances that can enhance intestinal motility.

In the fall, organic and mineral fertilizers are applied to the site and the soil is dug to a depth of 40 cm. In the spring, furrows are made 35 cm deep and 40 cm wide, at the bottom of which a 20 cm layer of manure is placed, and on top - 15 cm of humus.

- loamy, moisture-absorbing soils.

Latin name

The stem petioles are torn off (not cut!) in the second year after planting. In young plants, it is not advisable to cut off more than 3 stems at once, because the remaining stump will rot. It is also important not to break the apical bud.

Planting a crop and caring for rhubarb does not require a significant investment of time from the gardener. And the plant is unpretentious: it is frost-resistant, does not require a lot of light.

Growing and care (agricultural technology)

Sprouted rhubarb seeds are planted in moist soil to a depth of 2-3 cm.

Rhubarb is a perennial plant of the buckwheat family. It is used in cooking and folk medicine. Rhubarb contains many useful substances, such as ascorbic acid, sugars, various organic acids, pectin and rutin. In the root of the plant there are groups of biologically active substances that have astringent, antiseptic and action. Rhubarb enhances intestinal motility. The plant has diuretic, laxative and choleretic properties.

To independently collect seeds from perennial plants, leave a couple of strong peduncles.

If consumed, there may be side effects: tenesmus, diarrhea, colic, vomiting, increased blood flow to the pelvic organs.

The root is a good choleretic and laxative. In the fall, you can prepare a tonic that will help with anemia and tuberculosis. The rhizome needs to be washed, peeled, and cut into small pieces. Then dry. The dried pieces can be brewed as tea.

Planting is carried out in early spring, when the buds have not yet begun to grow. The row between plants is given 50 cm. The plants are sprinkled with a 7 cm layer of soil on top, and in the fall the layer is increased by another 10 cm. Plant care consists of loosening, weeding and fertilizing. In late autumn, the plants are cut to a height of 15 cm and, when the soil freezes, mulch with organic materials.

Landing

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Rhubarb - planting and care

- Rheum palmatum L.

Rhubarb cuttings have beneficial properties if they are picked in spring or early summer. Hardened stems accumulate oxalic acid, which is harmful to the human body because it causes calcium precipitation.

Rhubarb is bred in two ways:

How to grow rhubarb?

Caring for the plant includes timely weeding, loosening the rows, removing flower shoots and watering.

Rhubarb is the first garden plant to germinate after winter, capable of fully replacing berries and fruits in early spring. Planting and growing rhubarb does not cause much trouble, but it brings very great benefits.
Rhubarb is used as a remedy that constricts blood vessels, has an anti-inflammatory effect and improves the functioning of the entire body. Rhubarb is used for constipation, various diseases, soft stools and painful menstruation.

Rhubarb is undemanding to light, but requires high soil moisture. With its deficiency, the leaf part develops poorly, the quality of the stems decreases - they become coarse and low-juiced. You need to select loamy soils that are moisture-absorbing and rich in organic matter.

If you use the plant as a laxative, then eat its raw leaves. But the quantity should not be more than 100g.

Harvesting begins in the third year after planting. To obtain long bleached shoots, plants are hilled up in the spring to a height of 25 cm, and the surface is lightly compacted. When the shoots pass through the loose layer of soil and begin to lift the crust, they are broken out at the base.

Growing and caring for rhubarb

- by seeds and vegetatively.

Family

When to pick rhubarb?

Rhubarb ramulariasis. Small red-brown spots appear on the petioles of the plant, and sometimes on the leaves; the middle of the spot gradually turns pale. Then the spots merge and the leaves dry out. The infection persists in the soil for a long time. In order to destroy the disease, rhubarb is sprayed with Bordeaux mixture in the fall.

dividing the rhizome;

Diseases and pests of rhubarb

When harvesting green shoots, hilling is not carried out; they are cut at a height of 20 cm. The harvesting period lasts 8 weeks. From a plant you can get 12 shoots weighing 60 g each.

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Rhubarb plant: cultivation and beneficial properties

Rhubarb plant -- Buckwheat.

Rhubarb ascochyta blight. Large brick-colored spots appear on the leaves. The leaves dry out and the plant tissues crack. The infection remains on plant debris. To combat aschytosis, Bordeaux mixture is also used with seedlings grown from seeds.

The next year after planting, rhubarb begins to develop flowering shoots that should be removed. This is done so that flowering shoots do not draw nutrients from the plant. Rhubarb is a cold-resistant and drought-resistant crop. It can grow in one place for up to 10-15 years, provided that the soil is sufficiently fertile. Loves moisture-absorbing, loamy soil, but cannot tolerate proximity to groundwater. Feels good under the canopy of fruit trees. It is an excellent honey plant, attracting pollinating insects to the garden, thereby benefiting all plantings. Preferred precursors for it may be perennial herbs, the best are onions, radishes, lettuce, undesirable - sorrel.

Rhubarb is used mainly for preparing laxatives and teas. Rhubarb root helps with inflammation of the stomach or intestines. In folk medicine, rhubarb root and rhizomes are used for laxative and choleretic effects. Rhubarb is recommended for rectal fissures, jaundice and hemorrhoids. Rhubarb is used in the form of infusions, powder, syrup, decoction, tinctures prepared with alcohol or wine. Rhubarb is a moisture-loving plant and requires watering up to twice a week.

Mainly varieties of foreign origin are cultivated (for example, Arzhantelskaya). This is a large perennial herb. China is considered its homeland. An excellent honey plant that can attract beneficial insects to the site. Cold-resistant. It is also cultivated in the northern regions. Many delicious dishes are prepared from it. It is a medicinal plant.

Predecessors Rhubarb weevil. A small brown or gray bug, 0.5 cm long. In spring, it devours rhubarb leaves. For pest control purposes

How to plant rhubarb by dividing the rhizomes? In the fall, before the leaves die out, underdeveloped plants with thin and short petioles are removed. Before the first frost, the vegetative part is cut off.

The soil is dug up in the fall to a depth of 30-40 cm, adding per 1 square meter. m 8-10 kg of organic fertilizers, for example, manure, compost, humus, peat compost. In the spring, furrows are made 35 cm deep and 40 cm wide and, this time, mineral fertilizers are applied. The plant is used for pulmonary tuberculosis, anemia and sclerosis. Powder from the root of the plant, which is mixed with vinegar, is used for vitiligo and skin diseases. Rhubarb is used internally to increase appetite.

Harvesting can only be done in the second year after planting. Special forcing and blanching of the stems under a hood makes it possible to obtain the earliest, most tender and tasty stems. When harvesting, you need to select medium-thick stems in an amount of no more than half of all stems at a time. The petioles should be separated directly from the base of the plant. For better storage, a part of the sheet plate is left above them.

Rhubarb root and leaves in the photo

Rhubarb can grow in one place for many years and produces consistently good yields. Therefore, increased demands are placed on the soil. It should be fertile with a thick layer of humus, good permeability and the absence of groundwater. Acidic soils are limed. Organic matter, as well as lime, is added in the fall, digging the area deeply. After the leaves fall, it is recommended to mulch the rhubarb with organic materials. Mulch retains moisture and warmth in the soil and limits the growth of weeds. The rosette of leaves is covered for a more successful wintering. Mineral fertilizing is applied in the spring under a shovel, using urea, superphosphate and potassium chloride at the same time. In the spring, rotted manure is also applied under control, since excess nitrogen in the summer leads to unwanted flowering.

You can cook compote. It is a great tonic. In addition, it helps against worms. The compote is very easily digestible and is safe to drink even for small children.

The bushes should be divided in the fall. Well-developed and healthy bushes are cut into pieces with a shovel. Each of them must have 1 - 2 large buds and developed roots. After this, the cuttings are dried a little, their cuts are sprinkled with charcoal, and then the rhubarb is planted.

Young shoots, bleached or grown in the light (green asparagus), are used for food. They contain proteins, carbohydrates, various vitamins, and mineral salts. Dietary dishes are prepared from asparagus, which are recommended for diseases of the kidneys, liver, and diabetes.

Planting rhubarb and growing it

– lettuce, radishes, onions.

Planting before flowering and after flowering is treated with 40% phosphamide.

A developed but little-flowering rhubarb bush (age 3-4 years) with fleshy petioles is dug up in the spring. Using a knife, the root is divided into parts, each containing roots and growth buds. The parts are planted at a distance of at least 20 cm from each other.

Control of pests and diseases, if they occur, also applies to crop care. Common diseases are rust and downy mildew.

Rhubarb seeds are soaked on a damp cloth until sprouts of 1-2 mm appear.

Rhubarb tincture.

Rhubarb is a perennial plant with a powerful and developed root system. The root system consists of a short rhizome and large roots extending from it. In the first year of life, the plant develops only a basal rosette of leaves, and after a year or two, stems form. Powerful, tall stems, reaching up to 3 meters, do not branch much. The outside of the stems has reddish spots. The basal leaves are large in size and have leaf blades. The leaves located on the stem are smaller in size and have flares at the base.

Its infusion has an antiseptic and anti-inflammatory effect. It is used to treat colds, runny nose, sinusitis and nasal congestion.

The seeds are planted in a growing bed. Freshly harvested seeds can also be sown. You can also plant on frozen ground in late autumn. If sowing is carried out in the spring, but preliminary stratification is necessary. The seeds are planted at a depth of 2–3 cm. After 15–20 days, shoots appear. They need to be thinned out. After a year or two, the plants are transplanted to a permanent location. It is better to replant to a permanent place in September or early spring.

What are the benefits of rhubarb - medicinal properties

Rhubarb roots are dark brown or reddish in color. You can see them in the photo of rhubarb. They consist of a branched rhizome and root system. In the third year of life, the roots can spread up to 100 cm in radius and lie 50 cm deep.

Lighting

Cabbage and potato scoop. Caterpillars damage rhubarb rhizomes and petioles. The leaves become curled and the plant grows poorly. Damaged stems are cut off. If plants such as burdock and thistle grow nearby, the weeds are destroyed, since the female cutworms lay eggs in them.

How to grow rhubarb from seeds?

http://youtu.be/cf4bNelQzYU

If seeds are used for planting, they should be soaked before sowing, for about 10 hours. Then laid out in a neat layer on a tray and covered with damp gauze for germination. It is necessary to ensure that the gauze and seeds do not dry out; for this it is necessary to periodically moisten and provide access to light. In order for the seeds to germinate, they cannot be completely covered with water, since the seeds need to breathe.

You need to take 90 grams of plant roots and fill them with 100 ml of 70% alcohol. Let it sit for 2 weeks. After straining the finished tincture, it will turn out to be transparent and reddish in color. The taste of the tincture is bitter. You need to take 1 teaspoon of the tincture twice a day before meals.

Small white-pink flowers are collected in inflorescences - panicles. There are about 8 flowers in one inflorescence. The fruit of rhubarb is a brown nut consisting of 3 sides. Rhubarb begins to bloom in early summer, and the fruits ripen a month later.

Growing rhubarb in open ground

Eating salad leaves can lower your blood sugar. Brewed leaves improve vision. They also help with eyesores.

Water should not stagnate in the chosen location. To grow rhubarb, you can choose soil rich in humus. First you need to till the soil well. Add compost or humus, wood ash and mineral fertilizers. If the soil is acidic, it needs to be limed. Rhizomes are placed in holes. The depth of the holes is 50 cm. The distances between rhizomes should not be less than 70 cm. The soil is compacted, watered thoroughly and mulched with peat or humus.

The stem is straight, hollow, with few branches. It is usually 1 m in height. However, it can grow up to 2.5 m. Its diameter is 2 – 5 cm. The outer surface is green with red spots and stripes. One plant can produce up to 30 large green leaves.

- light-loving, shade-tolerant.

Sorrel leaf beetle. The pest makes holes in the leaves. Control measures are similar - cutting off diseased leaves.

The seeds are soaked in a solution of water and ash for three days and germinated in a damp cloth until sprouts measuring 1–2 mm in size. Then let them dry slightly. Sow rhubarb in shallow furrows of moist soil in October or April. Experienced gardeners note that rhubarb seeds have poor germination even with high-quality seed material and good care.

Rhubarb: photo gallery (click to enlarge):

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Growing rhubarb from seeds

As you can see, rhubarb does not require any special cultivation and care approaches, while at the same time providing you with the necessary vitamins and nutrients.

After sprouts of 1-2 mm appear, they are dried and then sown. Sow seeds at the end of April and beginning of May. Furrows are made in the soil, the seeds are sown in moist soil to a depth of 2-3 cm. Germinated seeds sprout within 4-5 days. After the first leaves appear, the rows are thinned. The distance between plants should be 20 cm.

Growing conditions

Rhubarb powder is a laxative.

Rhubarb grows in China, Siberia, the CIS and Central Asia and Russia. Prefers to grow in sunny places, semi-shaded places, and in places with moist soil.

Reproduction methods

Carry out vegetative propagation. Bushes selected for seedlings are dug up in early spring before the beginning of the growing season. Use at least 4-year-old plants with no signs of flowering. Using a sharp knife, divide the rhizomes into parts. Each of them must have a good root and at least one large growth bud, preferably an apical one. From one rhizome you can get from five to ten planting plants. The resulting roots are immediately planted in the ground.

A compress of crushed roots with the addition of vinegar removes pimples. It is also used for bruises and bruises. Compresses made from rhubarb and barley flour are applied to the wounds. They also treat smallpox. Compresses from the root, hazel mallow, barley flour and inknut are applied to broken bones. It can be planted between fruit trees, and green crops can be sown between it.

The stem leaves are quite small. The basal ones are more fleshy and large. Their petioles are up to 70 cm long. Watering

Many gardeners value rhubarb not only for its healthy taste, but also as a beautiful ornamental shoot. Modern landscape design includes decorating summer cottages with large, bright green leaves forming a rosette.

After the leaves appear, feed with complex fertilizers, slurry or bird droppings every 2 weeks. Young plants should be watered regularly.

Care and harvesting

Rhubarb is a useful garden plant of the buckwheat family, brought from Southeast Asia. Cultivated rhubarb was brought to Russia by the great Russian traveler and geographer N.M. Przhevalsky. It later turned out that wild varieties of rhubarb are found in Siberia, the Far East and the Caucasus.

To grow rhubarb by vegetative propagation, its 4-year-old bush in early spring or autumn, carefully dug out of the ground, is divided into parts so that 2-3 well-formed buds and one root remain.

Take 10 grams of rhubarb and licorice roots, grind everything to a powder. For constipation, take a tablespoon after dinner. You should not take this product often, as it may become addictive to the powder.

Rhubarb is a plant that tolerates frost and cold well. On hot days, watering the plant is necessary. However, there should be no stagnation of water in the soil, as this will lead to rotting of the roots.

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Victoria rhubarb is one of the most delicious varieties of garden crops in the truest sense of the word. Its juicy leaves can be used not only for preparing salads or borscht, but even in cooking. Unfortunately, you don’t see rhubarb in summer cottages very often, but in vain, because you practically don’t need to care for it, besides, the plant is still very useful and will pamper you with a harvest at a time when vegetables in other beds are just beginning to ripen.

By planting rhubarb on your plot once, you can provide yourself with vitamins for a long time, because it is a perennial.

Victoria is grown from seeds in one of the following ways:

seedlings;
sowing directly into the garden.

How to grow rhubarb seedlings?

Before sowing seeds, they must be sent for germination. This can be done in mid-spring in the following way:

place the seeds in a small piece of cloth;
place it on a saucer;
moisten the cloth generously with water;
place the saucer on a bright windowsill.

Periodically, the fabric must be moistened so that it remains damp all the time until sprouts appear.

Sprouted rhubarb seeds must be dried before sowing. Then carefully place the seeds into the prepared nutrient soil, being careful not to damage the fragile sprouts. There is no need to bury them deep into the ground; a depth of 3 cm is sufficient.

If necessary, grown seedlings are thinned out and grown in pots until the end of summer, watering and feeding them. At the end of August, the stronger bushes should be transplanted to a permanent place in the garden bed.

Sowing seeds in open ground

Rhubarb loves rich soil, so before planting in the selected area, you need to add and dig it up.

You can sow rhubarb in the garden both in early spring and before winter.

Make shallow furrows in the area and scatter the seeds thickly over them (you need to sow with a reserve, since the germination rate of the seeds is quite low). When the crops grow, get stronger and form several leaves (usually this happens no earlier than May), they are broken through. In this case, it is necessary to leave a distance of 20 cm between the seedlings. Further cultivation of rhubarb consists of watering the plants, loosening the beds and destroying weeds.

Growing rhubarb - video

Rhubarb can be propagated either vegetatively or by seeds. In the first case, the rhizomes are cut with a sharp shovel so that 3-4 apical buds remain on each part. The resulting planting material must be immediately planted in a permanent place.

Before planting rhubarb, you need two shovels' worth of soil, as the roots penetrate to a depth of up to a meter. When preparing a ridge, it is necessary to add rotted manure or other organic fertilizer to the soil.

For one bush, leave a space of one square meter. Planted plants are watered thoroughly. If you spread well-rotted manure over the planted roots, this will protect the ground from deep freezing in winter. And then in the spring the rhubarb will begin its growing season faster.

Rhubarb itself fights weeds; it simply drowns them out with its wide leaves. It is better to remove the first flower stalks, otherwise they will slow down the growth of young leaves.

You can speed up the growth of rhubarb by covering it with film or a large hollow object. Boxes, buckets without a bottom, and simple film shelters are suitable for this purpose. These “caps” are sprinkled on the sides with manure or earth. The top opening of the box or bucket is also covered until the leaves reach a height of 30 cm. Harvesting is thereby brought forward by 8-10 days.

The most popular varieties of rhubarb

Victoria- an early ripening winter-hardy variety of rhubarb. Petioles are pink in color, up to 50 cm long, 2.7-3 cm wide.

Large petiolate- an early ripening variety of rhubarb. The succulent petioles are dark red, up to 80 cm long, 2.3 cm wide.

Moskovsky 42- early ripening variety. The petioles are large, red at the base, about 50 cm long, 2.2 cm wide.

Juicy rhubarb, video

Rhubarb is an amazing plant. Tasty like fruit and healthy like medicine. With a global scale of growth and a centuries-old history of life next to humans. Taking a passing glance at a bed of rhubarb, it is difficult to imagine how many adventures it has experienced during its existence!

Rhubarb has a huge range of applications: in medicine, cooking, and as an ornamental plant.

After reading this article, you will want to stand by the bed with the plant longer and look at it more carefully. It is inconspicuous only at first glance, but at second glance it is completely special. And those who have never planted in the garden will want to go to their neighbor in the country and ask for rhubarb root to grow in the fall. Your neighbor will tell you herself how to plant it, what kind of care it needs, and when and how to use it. How children and grandchildren love rhubarb compote. And we, in turn, will provide complete information so that growing the plant in the garden goes well. Read it, you will have something to tell your friends.

Rhubarb in botany

Rhubarb is a perennial medicinal plant of the buckwheat family: a herb with a thick, branched rhizome, annual aboveground stems with paniculate inflorescences, large basal leaves, wavy at the edges, long-petioled, palmately lobed or serrated, smaller stem leaves. With multifaceted petioles, white-greenish, sometimes pinkish flowers with a simple perianth of six identical leaves, withering after pollination. Stamens - nine, pistil. one, three columns with stigmas. Rhubarb fruit. triangular, protein seed with a central embryo. Propagated by seeds or division. There are about twenty species, easy care.

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Rhubarb in history

Rhubarb is native to Central China: mentioned in a Chinese herbal book written by the father of Chinese medicine, Shen Nung, 2700 BC.

Rhubarb root has a refreshingly sour taste.

At that time, its cultivation was cheap and accessible; the poorest sections of the Chinese population brewed the herb as tea. Later, in 114 BC, China began to export the plant to India, Bukhara, Samarkand and along the Volga to Europe. In the middle of the 17th century, the Chinese government began to sell rhubarb in the border zones of Russia, and the Tsar Russian Commission soon monopolized the rhubarb market, strictly controlling the high quality of the product supplied to Europe (Dutch and Portuguese rhubarb suppliers could not withstand competition with Russia). Rhubarb in Europe began to be called Moscow, Imperial or simply Russian.

In the history of the discovery of new varieties and types of rhubarb there are many famous Russian and world names: travelers, doctors, scientists. Although Russia lost its monopoly on the rhubarb trade in 1860, its experimental cultivation and management led to the emergence of most modern European varieties.

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Rhubarb in cooking

The petioles are used in cooking; they are thick and juicy; they have a pleasant, refreshing, sour taste due to the acids they contain - citric and malic. Rich in carbohydrates, carotene, vitamins (PP, C, B), pectin substances (magnesium, potassium, phosphorus).

First, the skin is removed from the petioles, then the rhubarb is cut into pieces and used as jam, candied fruits, jam for filling and even wine.

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Rhubarb in pharmaceuticals

The root is used medicinally. The root has a specific smell and taste. bitter, it contains chrysophan glycoside, chrysophonic acid (dioxymethylanthraquinone), tanoglycoside, catechins, anthraglycoside, pigments, resins, tannin, oxalic and organic acids. It has antidiarrheal, antiseptic and astringent effects on the body, and has a laxative property.

Rhubarb in general is used as a tonic, choleretic, anti-inflammatory, vasoconstrictor and carminative. It also has contraindications due to the dangerous content of oxalic acid.

The main producer of raw materials for medicine is China. The roots are harvested for medicinal purposes in August-September: the roots are dug up, cleared of soil, washed, cut into pieces, dried in the sun, and dried after hardening. Shelf life of finished medicinal raw materials. 60 months.

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Rhubarb in agronomy

Wild rhubarb grows in the mountains of China, Mongolia, Tibet, and is cultivated in Western Europe, England, the USA, and Russia. Loves fertile light loamy black soil, wet watering, proper planting and care.

Rhubarb is undemanding to light. Diseases and pests. gray rot, powdery mildew, beet flea beetle, moth, aphid.

Strong corrugated shoots appear directly from under the snow. There is no greenery in the beds at the beginning of May, but this herb-vegetable already offers us vitamins. You can grow petioles even earlier: an opaque bucket without a bottom is placed on the bush; due to lack of lighting, the leaves quickly stretch upward, and the petioles will grow even faster.

The soil for rhubarb should be free of water stagnation.

"Moskovsky-42": mid-season, with red petioles.
"Victoria": early ripening, productive, favorite English, with dark red large leaves and petioles.
"Ogreskiy-13": mid-season, with large juicy petioles.

Flower shoots that appear in June-July are broken off at the base: they deplete the plant.

Although rhubarb grows in one place for up to fifteen years, it is better to divide and plant it after ten years: the plant has already reached its highest yield, and will only decline further.

Propagate from seeds and root division. Strong, mature roots of rhubarb 4-5 years old are divided in the fall: cut with a shovel into several parts so that each part has 1-2 buds. The cut root is dried, the sections are sprinkled with coal, and then planted.

Seeds are sown either in a growing bed or in the ground in the fall. It's also possible. In spring, seed stratification is necessary for two months. The seeds are immersed in the soil to a depth of two to three centimeters. After 15-20 days, seedlings appear, they are thinned out (the distance between seedlings is 20 centimeters) or planted in the beds. Rhubarb is planted in a permanent place after a year or two, after three the plant blooms.

It is preferable to plant the plant in a permanent place in autumn or spring. Select a place without water stagnation, on soft loams, on soil rich in humus. Before planting, you need to fertilize the soil: per square meter 120 grams of ash, 10 kilograms of humus and 100 grams of mineral fertilizer. Acidic soil is limed at a depth of 40 centimeters.

Rhizomes and seedlings with a lump of earth are placed in holes 50 centimeters deep at a distance of 70-80 centimeters. It is worth deepening the root by 3 centimeters compared to the previous planting. Then the soil is compacted, watered, and covered with peat or humus (mulching).

Tolerates severe frosts and does not require winter shelter. Caring for rhubarb is simple: 3-4 loosening per season and weeding as needed. During dry summers and when the leaves are forming, water once a week: 10-15 liters per square meter. Feed once in the summer with mineral fertilizers: 10-15 grams of potassium, nitrogen and phosphorus per square meter.

The first harvest of petioles and roots is harvested the following year. in the fifth year. Cut off the leaves, still leaving 5-7 leaves on the plant. Petioles 30 centimeters long are cut off for 10-12 days in a row until mid-July, until the fibers become coarser and the petioles accumulate excess oxalic acid.

Rhubarb is also used for decorative plantings; the cut variety is best suited for this.