Rhubarb varieties: types, their differences and growing features with photos and videos

The surprising variety of varieties of cultivated rhubarb allows almost anyone to choose the look to their taste. Fleshy, with a characteristic persistently sour taste, the stems are widely used in cooking: compotes and jams are prepared from them, and used for green soups. Varieties of varying degrees of ripeness, with certain qualities, carrying a lot of useful substances, are very attractive for growing in a personal plot or garden.

Description of rhubarb

Rhubarb has been known for a long time, it comes from China and Tibet, where it was originally used as a raw material for the preparation of medicines.Among the useful qualities of the plant are antipyretic properties, laxative and cleansing action. For the first time, rhubarb is mentioned in manuscripts around 3000 BC; as a food product (not an ornamental plant) in Europe, it began to be used around the 18th century. Rhubarb stalks are easy to recognize by their fleshy cuttings and large spreading leaves.

What types and varieties are there?

In total, about 30 different varieties of the plant are known, the best varieties of rhubarb include:

• Canadian red;
• Cherry;
• Red Crimson;
• McDonald;
• Ruby Valentine;
• Victoria and others.

Generally, all types are divided into cultural (for eating) and decorative (used for decoration). Among the early ripe ones, the following stand out: Victoria, Altai Dawns, Zaryanka, Large Chereshkovy, Moskovsky 42, Stubborn - all of them are created for the conditions of the Russian Federation and are wonderfully grown there.

For these species, there is a short growing season (up to 30 days), in Altai dawn petioles are distinguished by excellent taste and weight up to 120 grams each. Victoria is also an early and productive species, but her leaf growth is accompanied by the development of peduncles. The length of the robin's petioles is almost half a meter, the taste with emphasized sweet and sour notes with a bright, almost cherry, color.

Krupnochereshkovy variety, in addition to bringing fleshy, thick stems up to 3 centimeters wide and 70 in length to the owners, is known for its frost resistance and high resistance to diseases of garden plants. Productive and early Moscow 42 is easily recognizable by the slightly wavy shape of the leaves, thick and elongated petioles with pale green flesh on the cut.

And in Stubborn you can see a tall, sprawling rosette and light, almost white, stems.

Important. Almost all varieties of rhubarb, including late-ripening ones, are distinguished by high taste qualities. And some are specially bred for making compotes or jams, as their name implies.

Victoria

The variety belongs to the category of early ripening: the stems, first red during the growth period, gradually darken at the base, reaching a length of up to 70 centimeters. Those who grew rhubarb of this variety note the exceptional taste of the petioles (their average weight is up to 250 grams).

Another advantage is the high yield of Victoria: fleshy stems develop quickly, but at the same time flower stalks are formed that require periodic removal.

Valentine

The variety with such a poetic name belongs to the genus of perennials, and also has a fast and confident growth on well-fertilized soil. Loves moisture, but does not tolerate stagnant water. The height of an adult plant reaches 1 meter. He is not afraid of frosts down to minus 30 ºС - the most suitable species for Siberia and the Urals.

Somewhat capricious, as it is sensitive to light: it grows more slowly in the shade, but, in general, does not require constant lighting of the bed or placing it on the sunny side. Most of all wavy rhubarb of this variety needs top dressing, constant application of complex mineral fertilizers.

In closing

In order not to "get lost" in the varieties of plant forms, it is necessary to clearly understand for what purposes it will be grown. Decorative varieties are easy to recognize - they have bright inflorescences, the height of some bushes reaches up to 4 meters.

Cultivated, for human consumption, are distinguished by a fixed length of cuttings (usually no more than 70 centimeters), as well as taste: a characteristic sour (sometimes slightly sweet) note. There are also special types for compotes, jams, jellies and kissels - they give tender, very spicy petioles with juicy pulp.

It is necessary to remember some subtleties associated with growing rhubarb on the site:

1. The plant is best placed in a sunny or partial shade zone, on well-fertilized soil. Rhubarb is fertilized with rotted humus, after the snow melts (in early spring) - this period allows you to avoid premature flowering under the influence of nitrogen contained in manure. In autumn, mulching, the use of compost (other organic matter) is allowed.
2. When the mulch is covered, in no case do not touch the leaves, this rule applies in the spring (covering the plant in the winter, on the contrary, helps to keep it safe and sound).
3. Flower arrows should be ruthlessly removed, as their development stops the growth of cuttings (crop). For ornamental varieties, the condition is not necessary.
4. Fruit picking (leaves with stems) starts at the 2nd year of life, and then little by little.Complete exposure is not allowed; cuttings should be cut off carefully so as not to injure the bush. It is better not to wait for their full growth and development of thickness, but to evenly collect about half of all stems at a time.

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