A modern large disease resistant perennial type. Now grown by Melbourne market gardeners for the winter market. Greenish in summer, red in winter. This is our most cold tolerant rhubarb. Very dense foliage, it stands up to light snow, frost and strong winds. Great for windy spots as the plants are very dense. Best in winter, but can be picked all year.
 
Order is for 1 gram of seeds = approximately 100 seeds per gram.
Price includes postage in a padded envelope Australia wide.  No tracking available.
Please use Promo Code:    SEEDS     at checkout to take shipping costs off.
If you purchase any of our other items from our store you will need to pay postage, so please DO NOT use promo code.  The seeds will be packed in the box with the other items.
 
Sew seeds on a tray of seed raising mix and keep moist.
Once the seeds have developed, plant in a deep well drained soil, with plenty of well-rotted animal manure i.e. sheep, chook, cow manure for fertilisation in an open sunny position.  Keep moist always.
Cut off any flower stems that develop, so the plant continues to put energy into the leaves.
Allow at least 30-40cm between each plant when planting.
 
 
Rhubarb is high in fibre, is a good source of vitamins K1 and C, is a rich source of antioxidants, and has a low calorie content.
 
AVAILABLE: Australia wide except for Northern Territory, as we do not have permits to export into the Northern Territory. We do have permits for all other states. Please DO NOT order this plant if you are in the N.T., as we will not send it.
 
Rhubarb is NOT a water plant, however I have listed it in this section, as it is an edible plant.
Please read growing information.
 
 
 
EDIBLE USES:
Rhubarb is actually a vegetable but it's usually prepared like a fruit would be. It's often used in sauces, pies, muffins, and cakes.
Only the rhubarb stalks should be eaten and they must be cooked.
 
I wash my stalks, then cut into about 1cm pieces.  I then put them in a microwave safe container with lid, and cook for around 10 minutes.  There is no need to add extra water when cooking rhubarb in the microwave, as the rhubarb produces enough of its own.  I then give it a stir, and decide if it is soft enough, or needs a few more minutes, depending on how much rhubarb you have in the container.
Alternatively you can cook on the stove, like you would boil potatoes.  I just find this a bit messy.
 
Rhubarb leaves are poisonous and should never be eaten or fed to livestock or poultry.
Please research before cooking and eating, as above is a guide line only.
 
MEDICINAL USES:
In Asia, its dried roots have been utilized in traditional Chinese medicine for thousands of years.
Always seek advice from a professional before using a plant medicinally.