The amazing variety of cultivated rhubarb varieties allows almost anyone to choose a variety to suit their taste. Fleshy, with a characteristic persistently sour taste, the stems are widely used in cooking: compotes and jams are prepared from them, and used for green soups. Varieties of varying degrees of ripening, with certain qualities, carrying many useful substances, are very attractive for growing in a personal plot or vegetable garden.
Description of rhubarb
Rhubarb has been known for quite a long time; it comes from China and Tibet, where it was originally used as a raw material for the preparation of medicines.Among the beneficial qualities of the plant are antipyretic properties, laxative and cleansing effects. Rhubarb was first mentioned in manuscripts around 3 thousand BC; It began to be used as a food product (not an ornamental plant) in Europe around the 18th century. It is easy to recognize rhubarb stems by their fleshy cuttings and large spreading leaves.
What types and varieties are there?
In total, about 30 different varieties of the plant are known; the best varieties of rhubarb include:
- Canadian Red;
- Cherry;
- Red Crimson;
- MacDonald;
- Ruby Valentine;
- Victoria and others.
In general, all types are divided into cultural (for food) and decorative (used for decoration). Among the early ripening ones, the following stand out: Victoria, Altai Zori, Zaryanka, Krupnochereshkovy, Moskovsky 42, Upryamets - all of them were created for the conditions of the Russian Federation and grow well there.
For these species, there is a short growing season (up to 30 days); in Altai Dawns, the petioles have excellent taste and weigh up to 120 grams each. Victoria is also an early and productive species, but its leaf growth is accompanied by the development of peduncles. The length of the petioles of Zaryanka is almost half a meter, the taste is with emphasized sweet and sour notes with a bright, almost cherry color.
The Large-petiolate variety, in addition to bringing its owners fleshy, thick stems up to 3 centimeters wide and 70 centimeters long, is known for its frost resistance and high resistance to diseases of garden plants. Fruitful and early Moscow 42 is easily recognized by the slightly wavy shape of the leaves, thick and elongated petioles with pale green flesh when cut.
And in Stubborn you can see a tall, spreading rosette and light, almost white, stems.
Important.Almost all varieties of rhubarb, including late-ripening ones, are distinguished by high taste. And some are specially bred for making compotes or jam, as their name implies.
Victoria
The variety belongs to the early-ripening category: the stems, initially red during the growth period, gradually darken at the base, reaching a length of up to 70 centimeters. Those who grew rhubarb of this variety note the exceptional taste of the petioles (their average weight is up to 250 grams).
Another advantage is the high yield of Victoria: fleshy stems develop quickly, but at the same time peduncles are formed, which require periodic removal.
Valentine
The variety with such a poetic name belongs to the genus of perennials, and is also characterized by fast and confident growth on well-fertilized soil. Loves moisture, but does not tolerate stagnant water. The height of an adult plant reaches 1 meter. It is not afraid of frosts down to minus 30 ºС - the most suitable species for Siberia and the Urals.
It is somewhat capricious, as it is sensitive to light: it grows more slowly in the shade, but, in general, does not require constant lighting of the bed or placing it on the sunny side. Most wavy Rhubarb of this variety needs feeding and constant application of complex mineral fertilizers.
Finally
In order not to “get lost” in the varieties of plant forms, you need to clearly understand for what purpose it will be grown. Decorative varieties are easy to recognize - they have bright inflorescences, the height of some bushes reaches up to 4 meters.
Cultivated ones for human consumption are distinguished by a fixed length of cuttings (usually no more than 70 centimeters), as well as by taste: a characteristic sourish (sometimes slightly sweet) note. There are also special types for compotes, jams, jellies and jelly - they produce tender, very piquant petioles with juicy pulp.
It is necessary to remember some of the subtleties associated with growing rhubarb on the site:
- The plant is best placed in a sunny or semi-shade zone, on well-fertilized soil. Feeding rhubarb produced by rotted humus after the snow melts (in early spring) - this period allows you to avoid premature flowering under the influence of nitrogen contained in manure. In autumn, mulching and the use of compost (other organic matter) are allowed.
- When adding mulch, do not touch the leaves under any circumstances; this rule applies in the spring (covering the plant in winter, on the contrary, helps keep it safe and sound).
- Flower shoots should be ruthlessly removed, as their development stops the growth of cuttings (harvest). For decorative varieties, this condition is not necessary.
- The collection of fruits (leaves with stems) begins in the 2nd year of life, and then little by little. Complete exposure is not allowed; cuttings should be cut off carefully so as not to injure the bush. It is better not to wait for them to fully grow and develop thickness, but to evenly collect about half of all stems at a time.
