(Rheum rhabarbarum) [1837, English variety named for Queen Victoria; popular variety still widely grown commercially.] 30-36" red-green stems, select plants for the largest and thickest stems.

Growing instructions: Rhubarb grows well in the Mid-Atlantic. In the South, rhubarb can be grown in partial shade (ideally on north-facing slopes). Losing up to 25% of plants over the course of a Southern summer is normal; to fill in gaps, divide up and replant roots in the fall/winter, or plant new seedlings in the spring. Deep South summers are too hot for growing rhubarb. Rhubarb prefers a soil pH of 6.2-6.8 and good levels of phosphorus, potassium, and organic matter; avoid planting in very sandy soils. Plant 2-3 ft. apart in rows 3-5 ft. apart. Mulch plants and regularly irrigate them during the summer.
 
Break off any flowering stalks back to the ground so that the plant’s energy goes into producing stems. Harvesting: Rhubarb leaves are poisonous - only the stems are edible. Wait until the second year to harvest stems from plants started from seed.
 
Mature plants can be harvested twice a week for 6-8 weeks in the spring. Harvest 1⁄3-½ of the stems, leaving at least 5 stems still growing. Harvest stems by pulling and twisting at the same time.
 
Can also be harvested lightly in the fall, or heavily right before first fall frost (the tops die back after frost, so help yourself before the stems will die off anyway).
 
Packet (0.60g, 45 seeds.)