Grown in kitchen gardens throughout the world, Victoria rhubarb is a classic perennial heirloom vegetable and the best cooking rhubarb, bar none. Stalks are large with very tender flesh and an excellent balance of sweetness and acidity. Plants are prolific, the stalks are green with a pink/red blush. Easy to grow and, once established, this popular traditional variety will produce a heavy crop, year after year with little trouble and very few pests. Height: 60cm. Spread: 120cm.
Grow rhubarb on moist, well drained soil in a sunny position if possible, although they will tolerate semi shade quite well. Rhubarb plants will grow in the same spot for a long time so it’s well worth preparing the soil properly before you plant them. Dig in plenty of well rotted manure to a depth of about 50cm and clear all weeds.
When harvesting, gently pull the stem from the crown area of the root so you remove the stem’s base. Cutting off the stems with a knife leaves a stump to rot and perhaps introduce damaging insects to the plant. By pulling off the entire stem, you’ll actually create a spot for more leaves to form
‘Victoria’ has not been improved upon since its creation almost 175 years ago — a testament to its superiority. The creator of this famous heirloom rhubarb was Joseph Myatt of Manor Farm in Deptford, England, a plant breeder who also created a slew of good strawberries, potatoes, peas, and more. Myatt’s ‘Victoria’ rhubarb was introduced in 1837 in honor of Queen Victoria, and in many ways, his rhubarb came to symbolize the dessert cookery of her reign: rhubarb charlottes, rhubarb fools (similar to a parfait), rhubarb compotes, rhubarb tarts, even rhubarb wine — none of which would have assumed their place in Victorian cookbooks had there been no ‘Victoria’ to cook with. Horticulturists have often claimed it was ‘Victoria’ that mainstreamed rhubarb cookery in both England and the United States.
Seeds/Packet: (min. 25 Seeds)