Pictures of a Rhubarb Plant: A Complete Visual Guide

Rhubarb is a unique and tasty plant that has been used in cooking and medicine for centuries. The thick red stalks have a tart slightly sour flavor that goes perfectly in pies, jams, and other desserts. While most people are familiar with the red celery-like stalks the entire rhubarb plant is interesting to examine. In this article, we’ll look at pictures of the different parts of a rhubarb plant and discuss how it grows.

The Leaves

The leaves of a rhubarb plant emerge directly from the crown in a roundish shape. They are large, green, and have a crinkly texture. The leaves contain oxalic acid and other toxins, so they are not edible. Consuming the leaves can cause nausea, vomiting, and even death in extreme cases. The stalks, however, are perfectly safe to eat when cooked.

The Stalks

The stalks are the most recognizable part of the rhubarb plant. They emerge as thick light green nubs, then rapidly grow into long, red celery-like shafts. The stalks are crisp and juicy with a strong tart taste. Only the stalks of rhubarb should be eaten. The red color comes from anthocyanins the same pigments found in red cabbage and some berries. Stalks range in thickness and length depending on the variety.

The Flowers

In the second year of growth, rhubarb plants will produce tall flower stalks topped with many small greenish-white flowers clustered together in large umbrella shaped inflorescences. The flowers have five petals each and attract bees and other pollinators. The flowers develop into small brown seeds. The seeds can be collected and used to grow new rhubarb plants. However, rhubarb is usually propagated by transplanting part of the root, as this clones the parent plant.

The Crown

The crown is the thick horizontal stem from which the leaf stalks, flower stalks, and roots emerge It sits at soil level and produces buds which develop into new leaf and flower stalks each year The crown also stores nutrients over winter. Damaging the crown, such as by rototilling too close to the plants, can kill rhubarb. The crown continues expanding in size and productivity for many years.

The Roots

Rhubarb plants have a large taproot that delves deep into the soil in search of moisture and nutrients. The taproot is topped by an extensive network of smaller fibrous roots that absorb water and minerals. The roots store energy over the dormant season that enables rapid spring growth. Rhubarb roots exude oxalic acid, creating their own zone of nutrient availability.

Growth Habit

Rhubarb is an herbaceous perennial plant with a growth habit similar to celery and asparagus. It emerges from dormancy quite early in spring. Rapid upright growth quickly produces the leaf and flower stalks. The stalks are harvested throughout summer. The plant then dies back in fall, leaving only the overwintering crown and roots. Rhubarb goes dormant once temperatures drop below 40°F.

Where Rhubarb Grows

Rhubarb thrives in areas with cold winters and cool, moist conditions during the growing season. It prefers full sun but tolerates partial shade. Ideal growing zones are 3 through 8. Rich, well-drained soil kept consistently moist produces the best results. Add compost or rotted manure for best growth. Rhubarb will tolerate most soil types provided they drain well.

How to Grow Rhubarb

Rhubarb is easy to grow provided its basic needs are met. It can be grown from seed, but is usually started from dormant crowns or root cuttings. Plant dormant crowns 2-4 inches deep and 2-3 feet apart in early spring once the ground can be worked. Keep soil moist but not saturated. Remove any flower stalks the first year. Harvest lightly after 2-3 years. Remove old stalks by cutting or twisting rather than pulling to prevent crown damage. Every 4-5 years, divide large plants and replant the crowns to rejuvenate growth.

When to Harvest Rhubarb

Harvest rhubarb stalks when they reach full size, usually by mid-spring. Gently twist stalks to remove them rather than cutting. Take no more than 1/3 of the total stalks from each plant to avoid stressing it. Remove any remaining flower stalks. Stop harvesting once hot weather arrives and the stalks become tough, woody, and pale green. Remove old stalks and mulch around plants to encourage new growth. Let the plants rest until the next spring.

Popular Rhubarb Varieties

There are many named rhubarb varieties to choose from. Here are a few of the most popular:

• Canada Red – Large red stalks, very hardy.
• Victoria – Thick red stalks, excellent flavor, high yielding.
• Valentine – Slender red stalks, earliest to harvest.
• Chipman’s Canada – Heavy yields, cold tolerant.
• MacDonald – Disease resistant, red speckled stalks.
• German Wine – Sweet cherry red stalks, rich flavor.

No matter which variety you select, rhubarb is sure to grow well and provide an early spring harvest. The unique tart flavor and crunchy texture simply can’t be duplicated. With a little practice and patience, anyone can succeed at growing this cold-hardy perennial in their own garden.

Rhubarb is an old-fashioned and underappreciated perennial vegetable. This article has provided an overview of the different physical parts of a rhubarb plant and their unique characteristics. We’ve also discussed ideal growing conditions and how to cultivate rhubarb successfully. For gardeners willing to learn about its needs, rhubarb is easy to grow and provides tasty early season harvests. With its iconic celery-like stalks and massive leaves, the rhubarb plant has a prehistoric appearance but also an old-world charm.

Avoid planting rhubarb near nightshade family members like tomatoes, potatoes, and peppers, as well as cabbage family members such as broccoli and kale. These plants can compete for resources and may also be susceptible to similar diseases, potentially harming the rhubarb.