How to Harvest Rhubarb with Photos and Video can be found in Gardener's Path: Planting, Growing, and Harvesting.
The season for Rhubarb in Canada and the United States runs from April to September.
When ready to harvest, the Rhubarb stalks are 10 - 15 inches long.The length and thickness of the stalks can be different depending on the weather.
During the first year of planting, Rhubarb stalks should not be picked.Picking the stalks will allow the leaves to nourish the roots for next year's growth.
If the plant is growing very vigorously the first year, it is okay to pick it lightly, but wait until the second and subsequent years to harvest it.
In the U.S. and Canada, Rhubarb can be Harvested every 4 to 5 weeks or 3 times a season.The harvest will be affected by the lack of water, intense heat, and frost at the end of the season.
When harvesting Rhubarb plant stalks should be firm.They become tough if they are not harvested in time.
If the leaves are spotted, or the edges are eaten by insects, you can use the stalks without worry.
It is possible to harvest almost all of the stalks at one time.
When harvesting the entire plant, it is recommended to leave about one-third of the developed stalks.To avoid rotting leaves affecting the crown, when you make the last Rhubarb harvest, remove all of the leaves.
Rhubarb is pulled out rather than cut out.If you want to open the plant, you should wedge your index finger down inside the stalks, encircle it with your hand, and pull slowly but firmly at the base.
This is called a "crowfoot" if you cut off most of the leaf.It will stay fresh and crisp longer if you leave a small amount of the leaf.If you plan to keep the Rhubarb in your fridge for several days, this is important.
You can chop off the entire leaf of the stalks if you are canning or freezing it.The easiest way to cut off the leaves is to use a sharp knife with a quick flick of the wrist.
Can you eat raw Rhubarb?I don't like it, but it appears that many people do.
The leaves of Rhubarb are poisonous so it's important to discard them correctly.You can make your own organic pesticide using the leaves.Talk about frugal gardening.
When handling the stalks, it is advisable to wear gloves.The purple bruise-like marks on the stalks may be caused by the oil from your fingers.This isn't a concern for the home gardener.
The colour of the Rhubarb does not determine when it will be ready for harvest.The colour of the stalks is determined by the variety of Rhubarb.The red or green colour doesn't affect the flavour at all.
You can keep it in your refrigerator for several days or you can freeze it.
I like to use as much fresh Rhubarb as I can after harvesting it.It's very easy to freeze the rest of the Rhubarb.
The process of freezing Rhubarb is very simple.I always have a lot of Rhubarb in the freezer for making all sorts of delicious baked and cooked recipes.
As long as the stalks are upright and firm, you can harvest if the plants have been hit by freezing temperatures.Since the leaves are discarded, there is no worry about frost damage.
If the plants have been affected by the cold, do not eat them.Severe cold injury may cause the oxalic acid crystals in the leaves to migrate to the stalks increasing the concern of poisoning.If you are unsure about the safety of eating stalks that have been hit by frost, don't eat them.
The most versatile food to grow is fresh or preserved Rhubarb, which makes the most delicious pies, tarts, cookies, cakes, breads, muffins, desserts and so much more.
It can be made into a delicious dinner or supper menu.Rhubarb can be used with pork, beef chicken, fish or lamb to make delicious dinner meals.
There are over 250 recipes to make with your harvest on this website.
It is fun to combine the goodness of Rhubarb with the taste of other fruits.Rhubarb and strawberries are very common.
Links to additional pages with helpful information about growing Rhubarb in the home garden can be found below.
Rhubarb-Central.com is a trademark of the site owner.
The "Like" button can be used to help keep the website alive.Thanks!That's right.