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PlantSnap
Plant Care
Garden rhubarb
(Rheum rhabarbarum)
Also Known As
Garden rhubarb, Rhubarb
About This Plant
Rheum rhabarbarum, commonly known as Rhubarb, is a species of plant in the family Polygonaceae. It is a herbaceous perennial plant that grows from short, thick rhizomes. The stalks are edible and have a tart taste, and are commonly used in cooking and baking.
Plant Care Instructions
Outdoor Size Range
Height: 24-48 inches (60-120 cm), Spread: 36-48 inches (90-120 cm)
Light Requirements
Rhubarb requires full sun to partial shade. It should be planted in a location that receives at least 6 hours of direct sunlight per day.
Humidity Needs
Rhubarb prefers moderate humidity levels, but can tolerate drier conditions.
Fertilizing Schedule
Rhubarb benefits from a balanced fertilizer applied in the spring before growth begins. Avoid fertilizing after mid-summer to allow the plant to prepare for dormancy.
Pruning Guidelines
Remove flower stalks as they appear to prevent the plant from putting energy into seed production instead of stalk growth. Cut the stalks at the base with a sharp knife or scissors.
Common Pests and Diseases
Common pests of Rhubarb include aphids, spider mites, and slugs. Diseases such as crown rot and leaf spot can also be a problem.
Indoor Size Range
Not suitable for indoor growing.
Watering Schedule
Rhubarb prefers consistently moist soil but does not tolerate standing water. Water deeply once a week, or more frequently during hot, dry weather.
Temperature Range
Rhubarb is a cold-hardy plant and can tolerate temperatures as low as -20°F (-29°C). It prefers cool temperatures between 40-75°F (4-24°C).
Growing Season
Rhubarb is a perennial plant that is typically planted in the spring. It can be harvested in the second year of growth and beyond.
Growing Difficulty Level
Rhubarb is relatively easy to grow, but requires a cold winter period to produce well. It is also a heavy feeder and requires fertile soil.
USDA Hardiness Zones
Rhubarb is hardy in USDA zones 3-8.
Did You Know?
Rhubarb leaves are poisonous due to their high levels of oxalic acid, and should not be consumed. However, the stalks are safe to eat and are a good source of vitamin C.
