The start signal will be given in April
The first smooth rhubarb sticks form the prelude to the sour taste of the palate. With mild weather and proper care, the first compote and rhubarb cake are on the table in April. Now everyone can enjoy the fruity-fresh delicacy without worries, thanks to the minimal oxalic acid content:
- Unscrew individual bars and do not cut them
- Peeling also reduces oxalic acid
- Do not eat the leaves and the whitish stalk
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Increase the harvest for a rich rhubarb season
April has passed far too quickly, and May is just around the corner. Now the rhubarb plant seeks to bloom. Experienced hobby gardeners do not allow this to increase the harvest yield.
- the Break out the rhubarb blossom in good time
- the plant invests too much energy in the flower rather than in the coveted stalks
Who knows about the sorts, waived during the
Rhubarb season neither on a flower nor on a rich one harvest. Plant the Chinese ornamental rhubarb freely. The blossom is allowed to linger here and present its breathtaking beauty.Thanksgiving for rhubarb is on Midsummer Day
The beautiful rhubarb season ends on December 24th. June, St. John's Day. If you let yourself be carried away to the harvest afterwards, you may harm yourself and your rhubarb plant.
As the rhubarb season progresses, the content of it increases toxic oxalic acid in the bars. While it was still at a low level at the beginning of the season, it increases significantly in summer. Therefore, health-conscious hobby gardeners refrain from consuming them from now on.
The rhubarb plant uses the St. John's shoot, which begins at the end of June, to build up fresh reserves of strength. It is now being fertilized more with nitrogen. This maintenance measure promotes vitality so that it will conjure up numerous of the fruity rhubarb stalks again in the next.
Tips & Tricks
The rhubarb season can be premature with the following horticultural trick: Put a bucket over the rhubarb plant. Cover this with a layer of straw and put a larger bucket over it. A warm microclimate forms, which allows the sour sticks to ripen more quickly.
GTH
