Rhubarb can be propagated in a number of ways. We share our experiences with you and give tips on dividing and sowing as well as buying.
rhubarb (Rheum rhabarbarum) is generally not very demanding and can be successful and uncomplicated grown in the garden will. But for many, the question arises from the very beginning: How do you get your rhubarb plant? You can propagate rhubarb either by dividing it or by sowing it. We present both options to you. If you don't have a rhubarb plant available or would like to try a new variety, we will also give tips on buying at the end.
Divide the rhubarb
The division of rhubarb is a very simple form of propagation. To do this, the rhubarb is first dug up. Then the rhizome is carefully divided into pieces ("lumps") weighing approximately one kilogram with a digging fork or a spade. Make sure that each "lump" has at least one shoot tip. Chopping through roots is often essential for division. The separated pieces are then placed in a nutrient-rich soil like our Plantura
Organic tomato & vegetable soil planted and watered well. More tips on Plants of rhubarb You will find here.Summary of rhubarb dividing:
- Dig up rhubarb
- Use a digging fork or a spade to divide the rhizome into pieces ("lumps") weighing about one kilogram
- Each “lump” should have at least one shoot tip
- Plant the separated pieces in nutrient-rich soil and water well
Sow rhubarb
Propagating rhubarb by division is more recommended if a plant is already present. However, if you want to familiarize yourself with sowing, you can also propagate rhubarb from seeds that you have acquired. Sow them in the cold frame in May. However, rhubarb propagated from seeds can vary greatly in taste and color, so “cloning” a rhubarb plant by dividing it is more suitable for your own propagation.
Buy rhubarb plants
Rhubarb can be purchased as a so-called container plant. You usually do this when there is no rhubarb to propagate in your own garden or in the garden of a friend or you want to try a new variety. The main differences between the varieties are the color of the stems, the time of harvest, taste and yield. Red-stemmed varieties are often a bit milder in taste. The varieties are recommended 'Holstein blood' (medium early; red-green stems; very productive; well hardy) and 'The Sutton' (formerly known as 'Holstein blood'; Stems reddish on the outside and rather green on the inside; very delicious). 'Frambozen Rood' has slightly thinner reddish stems, is very tasty and smells of berries.
A detailed one List of varieties of rhubarb can be found here in our special article.
