Rhubarb Breeder's Mix

Rheum rhabarbarum

Seeds per pack ~ 50

Germination: 79% Aug 2024 Packed for 2025 

Origins and History

Rhubarb (Rheum has a long and storied history, with roots tracing back to China, where it was first cultivated for medicinal purposes over 2,000 years ago. It later spread along the Silk Road, prized for its purgative properties. By the 17th and 18th centuries, rhubarb began to be grown in Europe, not just for medicine but as a garden vegetable. In America, it became a staple by the early 1800s. The Breeder’s Mix is a diverse heirloom seed blend, often containing multiple strains of rhubarb that have been cross-pollinated and selected by growers for vigor, hardiness, and varied stem coloration, helping preserve genetic diversity while producing reliable plants for the garden.

Appearance and Characteristics

Rhubarb Breeder’s Mix produces large perennial plants with broad, crinkled green leaves and thick, fleshy stalks that range in color from deep red to pink and even green. The variation in stalk coloration is a hallmark of the mix, ensuring that gardeners can expect a range of hues. The plants are robust, often reaching 2–3 feet in height and width. While the stalks are edible, the leaves are toxic due to oxalic acid and should never be consumed.

Culinary Uses

The stalks are the only edible part of the plant and come in various shades of red, pink, or green, depending on the variety. The leaves are not edible and are actually toxic due to their high oxalic acid content. Therefore, they should be discarded and not consumed. Rhubarb is best known as a “pie plant,” commonly paired with strawberries in desserts, but its tart, lemony flavor makes it versatile in sweet and savory dishes alike. It can be baked into crisps, muffins, and jams, or used in chutneys, sauces, and even beverages. Its sharpness balances well with sugar or rich proteins, making it a favorite in both home kitchens and farm-to-table cuisine.

Growing Tips

Rhubarb is a hardy perennial suited to USDA Zones 3–8, thriving in cooler climates where it enjoys a period of winter dormancy. It prefers rich, well-drained soil with plenty of organic matter and full sun to partial shade. Seeds from a Breeder’s Mix should be sown about ½ inch deep indoors or directly outdoors after the danger of frost has passed. Plants take two to three years to fully mature, so patience is required before heavy harvesting. Once established, rhubarb can thrive for a decade or more with proper care. Regular mulching and dividing crowns every 5–8 years helps maintain plant vigor.

Harvesting Guidance

Harvesting should be conservative in the first two years, allowing the plant to establish a strong root system. By the third year, stalks may be pulled (never cut) once they reach 12–18 inches in length. To harvest, grasp the stalk near the base and gently twist and pull away from the crown. Only harvest about one-third to one-half of the stalks at a time, leaving enough foliage to support continued growth. The harvest season generally runs from spring through early summer, as stalks tend to become tough and less flavorful later in the season. Stalks can be refrigerated for several days or preserved by freezing or canning.