Rhubarb - Victoria (rheum rhabarbarum) Victoria
Rhubarb is one of the easiest Rhubarbs to raise from seed. This
variety has established the gold standard by which to judge good
rhubarb. It
produces sweet, juicy, large red and green stems 30 to 36 inches long
lacking stringiness. It is a popular variety with commercial growers being extremely productive for years.
Victoria Rhubarb is very hardy and can tolerate the long harsh winters
of northern climates.
The creator of this heirloom rhubarb was Joseph Myatt of Manor Farm
in Deptford England. Myatt was a plant breeder who developed numerous
types of plants. Victoria rhubarb was introduced in 1837 in honor of
Queen Victoria,
In culinary use, fresh raw petioles (leaf stalks) are crisp,
similar
to celery with a strong tart taste. Most commonly the plant's stems are
used in pies and other desserts.
Seed may be planted in autumn or spring. It can start being harvested one year after sowing.
1 Pack of 50+ seeds $3.50
1 ounce (approx 2100 seeds) $15
1 pound (approx 33,500 seeds) $75
