Description:

This is a very hardy plant that produces large fleshy ribs with a great taste. Do not eat the leaves as they are toxic.

Culinary Tip:

The stems are cooked to made great compote, jams, and pies ...

Council for the soil:

Culture Tip:

1. Sowing: Sow in August-September in a shaded area in a well prepared soil bed. 
2. Transplanting: When your plants have 4-5 leaves, replant in pots filled with peat and put in a shelter during the winter. In March-April plant in the ground at a 40 cm distance. 
3. Harvest: In order not to exhaust the plant and improve your crops, cut flowers heads as soon as they appear. Harvest from June to September. 

Companion Plants:

Rhubarb likes the proximity of several the other vegetable plants.