Old English heirloom variety was bred for early maturity and a long harvest window. Tart, but never bitter due to its naturally low oxalic acid content. If it’s given a good early start indoors, it can be harvested (late) during the first season’s growth. The thick, succulent stems grow 30-35cm (12-14″) long. This is the best rhubarb variety for harvesting later in the year. Grow it in full sun, in rich, fertile, well-drained soil.
Sow in late winter to spring or late summer to autumn
The seeds are encased in a rather large paper-like shell. Soak the seeds in water for a few hours before planting. Plant the seeds in a peaty mixture or into peat pots to make transplanting them easier and then put them in a sunny window. Rhubarb seeds germinate quickly. Position: Good garden drainage is essential in growing rhubarb, planting in raised beds helps ensure against rotting of the crowns. Crowns will have the longevity of many years, but because of diseases and insects, it is normal to reset a bed after four to five years Planting out: For spring-sown seedlings, transplant outside when the plants are about 3 to 4in tall. For autumn sown seedlings, plant them outside in early April, as the weather turns warmer. Use a mixture of 50% compost and 50% garden soil. Protect the seedlings from the bright sun. Be careful to not overwater it as rhubarb can get root rot if the ground is too wet.
Space 1 m (36in) apart.