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Rhubarb is an extremely vigorous grower. It likes light, rich, soil with lots of organic matter. Many people grow rhubarb on the edge of their compost pile. Try to keep all weeds away, especially the notorious “quack” or “witch” grass. The stems may be harvested from mid-spring through mid-summer. Seed heads should be broken off as they develop, since stem quality deteriorates rapidly after the plant is allowed to go to seed.
Rhubarb is a pretty ornamental when grown in rows near the edge of the garden. Since it is not grown commercially, many restaurants will pay well for fresh stems to use in pies, sauces, cakes, etc. You can earn several hundred dollars per year growing this “common” plant once you convince your favorite restaurant to add strawberry-rhubarb pie to the menu! Our own local restaurant, esteemed for its pies year round, freezes the stems in premeasured amounts to use as needed. Plants should be spaced about 3 feet apart and kept under a heavy mulch. The mulch not only supplies organic matter but keeps the soil cool and moist. Rhubarb is a cool-weather plant and does not grow well in the south, dying back to the ground before sufficient nutrients have been stored in the root for next year. Aside from regular mulching and harvesting, it requires little attention, and will grow well for years. Plants that are 30-40 years old can still be healthy and productive.
The leaves of the pie plant contain oxalic acid crystals and are toxic. The stems, however, are safe to eat raw. This should be explained to small children.