Organic 'Victoria' Rhubarb
Organic 'Victoria' rhubarb (Rheum rhabarbarum) from the seed company Gaia, a robust heritage perennial with tangy red stems, ideal for desserts and jams
'Victoria' rhubarb is a reliable, old-fashioned variety, prized for its fleshy, bright red stalks with a tangy, aromatic flavor, perfect for pies, compotes, jams, syrups, and sauces. This generous perennial thrives in cool climates , offering a very early spring harvest and producing for many years once established.
Easy to care for, it develops large, decorative leaves and a strong root system, thriving in fertile, deep, well-drained soils, in full sun or partial shade . Its vigor and high yield make it an essential plant for Nordic gardens and family vegetable patches.
Did you know that
Rhubarb, long used as a medicinal plant in Asia, only became a food in the 18th century, when sugar became more readily available in Europe. Before then, its intensely tart flavor made it difficult to eat raw. The 'Victoria' variety, which appeared in the 19th century, revolutionized this: it was one of the first rhubarb varieties selected for its tender, flavorful, and less astringent flesh , paving the way for the famous English rhubarb tart.
In the past, it was also used as a natural dye , its roots producing a subtle golden yellow.
Companion plants : Garlic, strawberry, broccoli, cauliflower, pumpkin, cucumber, asparagus, bean, onion, cabbage, chives, beetroot, sage, catnip, dill
Nefarious plants : None direct, but avoid nutrient-hungry trees
Spread/Habit : Broad, herbaceous, vigorous clump
Plant height : 60 to 90 cm
Quantity per packet : 50 seeds
Certification : Environmentally friendly product
Special features : Tangy red stems, early harvest, productive perennial, perfect for desserts and preserves
Stem color : Bright red
Texture/flavor : Juicy, tangy, aromatic flesh
Toxicity : The leaves should not be consumed.
Farming method
Sow the seeds indoors in early spring , 2.5 cm (1") deep. Transplant outdoors about 8 weeks after the last frost or sow directly when the soil has warmed up.
Plant rhubarb in full sun (level 3) or partial shade , in fertile, cool but well-drained soil. Water moderately ( level 2 ).
Space plants 90-120 cm (36-48") apart with 120 cm (48") between rows, as the plant becomes bulky.
It requires a full year of growth before the first harvest.
Harvesting and preservation
Do not harvest anything in the first year to allow for deep root development.
From the second year onwards, harvest the stems in April or spring , pulling sharply at the base rather than cutting, which stimulates production.
Remove the large, inedible leaves.
For storage, allow air to circulate in the refrigerator or keep in an airtight container, knowing that the texture will be less crunchy.
Usage ideas
• Pies, crumbles, cakes and muffins
• Compotes, jams, tangy syrups
• Sauces for meats and savory dishes
• Roasted or poached rhubarb
• Classic pairing with strawberry , vanilla or ginger
'Victoria' rhubarb is a reliable and generous heirloom perennial, perfect for gardeners seeking a long-lasting, productive, and delicious plant. Each spring, it offers a fresh, vibrant, and irresistible harvest for home cooking.
