Organic & Natural Products

Organic Timperely Rhubarb Seeds - 15 Count

$8.99

Organic Timperely Rhubarb
Rheum rhabarbarum
“Pie Plant,” Chinese Rhubarb, Garden Rhubarb, Himalayan Rhubarb, Indian Rhubarb, Medicinal Rhubarb, Tai Huang, Turkey Rhubarb

 

Type Description: Superb flavor, a very early variety good for forcing.
Short Description: Rhubarb is a cool season crop that requires cold to fully develop. The plant will wilt with prolonged, unsupported care in very hot climates. With peak season for Rhubarb in the late fall and winter months, Rhubarb has become widely known for is seasonal, holiday and specialty uses. Pies, candies, and preserves using Rhubarb has permeated the culture around the plant.
Life Cycle: Perineal, and can be left in the ground between seasons.
Sun: Full to partial sun. Prolonged direct sun in windy, hot climates may expose Rhubarb to windburn and/or sunburn.
Soil: Well drained, fertile/humus rich, amend with compost if needed. Rhubarb does not tolerate clay soils well, loosen soil prior to sowing, and turn between rows for best results.
Water: Water well, provide water in times of need or stress. Rhubarb is very drought resistant.
pH: 6.0 to 6.8 Rhubarb will tolerate soils acidity to 5.2 in most cases.
USDA Zones: 2b to 8b
Spacing: Minimum of 1.5 to 2 feet between plants for best results.
Growing conditions: For successful growth, Rhubarb requires temperatures below 40 °F/5 °C to break dormancy and to stimulate spring growth and summer temperatures averaging less than 75 °F/24 °C for vigorous growth.
Sowing and propagation: Plant .25 inch deep, indoors, six to eight weeks prior to last frost. After hardening off, transplant into deeply cultivated, well-drained beds into which generous amounts of organic matter and composted manure have been added.
Pests: Rhubarb is relatively insect and disease resistant
Cultural Information: Although technically a vegetable, in 1947 the United States Customs Court in Buffalo, New York, ruled Rhubarb to be a fruit because it is most commonly used in sweet applications. This cost-effective act allowed imported rhubarb to pay a smaller duty than if it was a vegetable. Rhubarb was first used as a food plant in 1778 in Europe and is recorded to have been first grown in the United States in Maine around 1790 - 1800. Rhubarb has been used since 2700 BC in Chinese culture for trade and medicinal purposes.
Culinary uses: Only the rhubarb stalks should be eaten and they must be cooked. Rhubarb is rich in iron, and vitamins A and C. It is used as a 'fruit', and can be baked in pies and crumbles, it combines well with apples and ginger. Rhubarb leaves are poisonous and should never be eaten or fed to livestock or poultry.
Organic Gardening Uses: Using the leaves of the Rhubarb plant an organic insecticide can be made to control aphids, caterpillars, and other insects, without the use of chemicals. Cut up 2 pounds of rhubarb leaves, boil in .5 to 1 gallon of water for 30 minutes. Strain through a cloth; when cool, dissolve 1 pounce of soap flakes in 1 quart of hot water. Add this to the mixture. Use as a general botanical insecticide spray against aphids, whiteflies, caterpillars, and other garden pests. Use with tobacco power or liquid for an efficient and all around solution for all your problems in your garden.

CARE AND USE PRECAUTIONS: Rhubarb leaves contain Oxalic Acid. The amount of this acid varies between cultivars/variants of the plants. Care should be used when handling, growing, caring, preparing, or serving Rhubarb.  The plant contains oxalate crystals, which have been reported to cause poisoning when large quantities of raw or cooked leaves are ingested. Anthraquinones (glycosides) have been implicated more recently in the poisoning. The stalks are widely used as preserves and are also eaten raw, without problems. The toxic content is much lower in the stalks. Humans have been poisoned after ingesting the leaves. Human poisoning was a particular problem in World War I, when the leaves were recommended as a food source in Britain. Some animals, including goats and swine, have also been poisoned by ingesting the leaves. Children should be taught to eat only the rhubarb stalks, preferably under supervision


Add to Cart:

  • Model: RHUBARB-TIMPERELY-15
  • Shipping Weight: 0.1lbs
  • 880 Units in Stock
  • Manufactured by: Various Sources

Qty Discounts Off Price
1-4
$8.99
5-9
$8.49
10-24
$7.99
25+
$6.49

This product was added to our catalog on Thursday 17 December, 2015.

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