Rhubarb

Pie-plant. Rheum sp. et var.

This is a hardy, perennial plant, cultivated almost exclusively for its leaf-stalks. Its general character may be described as follows: Root-leaves large, round-heart-shaped, deep-green, and more or less prominently blistered; leaf-stems large, succulent, furrowed, pale-green, often stained or finely spotted with red, varying from two to three inches in diameter at the broadest part, and from a foot to three feet in length. The flower-stalk is put forth in June, and is from five to seven feet in height, according to the variety; the flowers are red or reddish-white, in erect, loose, terminal spikes; the seeds are brown, triangular, membranous at the corners, and retain their germinative properties three years.

Soil and Cultivation.—Rhubarb succeeds best in deep, somewhat retentive soil: the richer its condition, and the deeper it is stirred, the better; as it is scarcely possible to cultivate too deeply, or to manure too highly.

It may be propagated by seeds, or by a division of the roots; the latter being the usual method. When grown from seeds, the plants not only differ greatly in size and quality, but are much longer in attaining a growth suitable for cutting.

"Whether grown from seed, or increased by a division of the roots, a deep, rich soil, trenched to the depth of two or even three feet, is required to insure the full development of the leaf-stalks; for upon their size, rapidity of growth, and consequent tenderness of fibre, much of their merit depends. The seed should be sown in April, in drills a foot asunder; thinning the plants, when a few inches high, to nine inches apart. In the autumn or spring following, they will be fit for transplanting in rows three feet asunder, and the plants set three feet apart. If propagated by dividing the roots, it may be done either in autumn or spring; the same distance being given to the sets that is allowed for seedling plants. As, however, some of the varieties grow to a much larger size than others, a corresponding distance should be accorded them, extending to five feet between the rows, and three feet from plant to plant.

"The plants should be set out singly, and not in threes, as is so often done. For the first year, the ground between the rows may be cropped with lettuce, turnips, beans, or similar low-growing crops; but, after the second year, the leaves will cover the whole space, and require it also for their full development."—M'Int.

After-Culture.—This consists in keeping the soil well enriched, open, and clear of weeds; and in breaking over the flower-stalks, that they may not weaken the roots, and consequently reduce the size and impair the quality of the leaf-stalks.

Gathering the Crop.—"This is usually done in spring; commencing as soon as the stalks have attained a serviceable size. No leaves, however, should be plucked the first year, and only a few of the largest and first formed during the second; and this plucking should not be made too early in the season, because, in that case, the plants would be weakened. From the third year, as long as the roots or plantations last, it may be gathered with freedom. A plantation in good soil, and not overmuch deprived of its foliage, will last from ten to fifteen years.

"When the leaves are about half expanded, they may be plucked for use; but, when the largest returns are expected (as in the case of market-gardens), they should be allowed to attain their full size. In removing them, they should be pulled off close to the base, and not cut, to prevent an unnecessary escape of sap, which, in all succulent plants, flows more copiously from a clean cut than from one slightly lacerated or torn. The footstalks should then be separated from the leaves, and tied up in bundles of suitable size for market."—M'Int.

Rhubarb is sometimes blanched. This may be effected without removing the plants, by means of sea-kale pots, or by empty casks open at the top, put over the crowns in March. It can, however, be more perfectly done by taking up the roots, and placing them in some dark place, with a temperature of 55° or 60°; where they should be slightly covered with soil to prevent them from drying. When so treated, they are much more tender, crisp, and delicate than when grown exposed to the sun and air: but the quality is greatly impaired; the pulp, though somewhat acid, being generally comparatively flavorless.

Use.—As before remarked, it is cultivated for its leaf-stalks; which are used early in the season, as a substitute for fruit, in pies, tarts, and similar culinary preparations. When fully grown, the expressed juice forms a tolerably palatable wine, though, with reference to health, of doubtful properties. "As an article of commercial importance in the vegetable markets, it is of very recent date. In 1810, Mr. Joseph Myatts, of Deptford, England, long known for his successful culture of this plant, sent his two sons to the borough-market with five bunches of Rhubarb-stalks, of which they could sell but three." It is now disposed of by the ton, and many acres in the vicinity of nearly all large towns and cities are devoted exclusively to its cultivation.

Varieties.—These are very numerous, as they are readily produced from the seed; but the number really deserving of cultivation is comparatively limited. Old kinds are constantly giving place to new, either on account of superior earliness, size, productiveness, or quality. The following are the prominent sorts cultivated:—

Cahoon.

Leaves remarkably large, often broader than long, and more rounded than those of most varieties; stalk short and thick,—if well grown, measuring from twelve to sixteen inches in length, and three inches or more in diameter; skin thick, uniformly green.

Its remarkable size is its principal recommendation. The texture is coarse, the flavor is harsh and strong, and it is rarely employed for culinary purposes.

In some localities, it is cultivated to a limited extent for the manufacture of wine; the juice being expressed from the stalks, and sugar added in the ratio of three pounds and a half to a gallon. This wine, though quite palatable, has little of the fine aroma of that made from the grape; and, if not actually deleterious, is much less safe and healthful. Any of the other varieties may be used for the same purpose; the principal superiority of the Cahoon consisting in its larger stalks, and consequently its greater product of juice.

Downing's Colossal.

A large variety, nearly of the size of Myatt's Victoria. It is described as being less acid than the last named, and of a fine, rich, aromatic flavor.

Early Prince Imperial.

Stalks of medium size; recommended by D. T. Curtis, Esq., Chairman of the Vegetable Committee of the Massachusetts Horticultural Society, as in all respects the best flavored of any variety ever tested; and commended for general cultivation, as particularly adapted to the wants of the family, if not to the wishes of the gardener, to whom size and productiveness are more than flavor. It invariably turns red in cooking, which makes it preferable for the table as a sauce. When cooked, it is of the color of currant-jelly, and remarkably fine flavored.

In 1862, it received the first prize of the Massachusetts Horticultural Society, as the best for family use.

Elford. Thomp.

Buck's Rhubarb.

An early sort, well adapted for forcing. The stalks are rather slender, covered with a thin skin of a bright-scarlet color; and their substance throughout is of a fine red, which they retain when cooked, if not peeled,—a process which, owing to the thinness of the skin, is not considered necessary. Even when grown in the dark, the stalks still preserve the crimson tinge. It was raised from the seed of Rheum undulatum.

Hawke's Champagne.

A new variety, said to equal the Prince Albert in earliness, and also to be of a deeper and finer color, and much more productive. It forces remarkably well; is hardy in open culture; and commands the highest market prices, both from its great size, and fine, rich color.

Mitchell's Royal Albert. Thomp.

Stalks large, red, and of excellent flavor. Early and prolific.

Myatt's Linnæus.

Linnæus.

A medium-sized or comparatively small variety, recently introduced. "Besides being the earliest of all, and remarkably productive as well as high flavored, and possessing little acidity, it has a skin so thin, that removing it is hardly necessary; and its pulp, when stewed, has the uniform consistence of baked Rhode-Island Greenings; and it continues equally crisp and tender throughout the summer and early autumn." One of the best sorts for a small garden or for family use.

Myatt's Victoria.

Victoria.

Leaves large, broader than long, deep-green, blistered on the surface, and much waved or undulated on the borders. Leaf-stalks very large, varying from two inches and a half to three inches in their broadest diameter, and frequently measuring upwards of two feet and a half in length: the weight of a well-developed stalk, divested of the leaf, is about two pounds. They are stained with red at their base, and are often reddish, or finely spotted with red, to the nerves of the leaf.

It has rather a thick skin, is more acid than many other varieties, and not particularly high flavored: but no kind is more productive; and this, in connection with its extraordinary size, makes it not only the most salable, but one of the most profitable, kinds for growing for the market.

It requires a deep, highly-manured soil; and the roots should be divided and reset once in four or five years. It is about a fortnight later than the Linnæus.

Nepal.

Rheum Australe. Thomp. Rheum Emodi.

The leaf-stalks attain an immense size, but are unfit for use on account of their strongly purgative properties: but the leaves, which are frequently a yard in diameter, are useful in covering baskets containing vegetables or fruit; and for these the plant is sometimes cultivated.

Tobolsk Rhubarb.

Early Red Tobolsk.

Leaves comparatively small; leaf-stalks below medium size, stained with red at the base. It is perceptibly less acid than most varieties, and remarkable for fineness of texture and delicacy of flavor.