The start of the rhubarb season always depends on various factors. The end, however, is every year on the same date. Interested hobby gardeners can find out here why this is the case, how long the 2021 harvest season will be and when you can expect the start and end.
Table of Contents
harvest time
When you can harvest the rhubarb – with the botanical name Rheum rhabarbarum – depends on various factors. These include, among others:
kind
Rhubarb is commercially available in different varieties and cultivated forms. The development of the rods depends on the time, which variety was chosen. However, the differences are rather small compared to other factors.
weather
The milder the winter and the warmer the spring, the earlier the rhubarb season begins and the longer the harvest time can be. So in warmer regions with short winters and an overall mild climate, the season starts earlier in the year and can last longer.
condition of the plant
Well cared for and cared for plants sprout earlier and stronger. They offer a higher yield and can be harvested multiple times during the rhubarb season.
Rhubarb season 2021
As a rule, the start of the rhubarb season can be expected at the beginning/mid-April. However, you can find the stick vegetables in stores as early as March. This Rheum rhabarbarum then comes from a heated greenhouse cultivation. Expect him fresh from the field at the beginning of spring. The first forecasts for 2021 indicate that the first rhubarb from the field will probably be on the market from April.
Beginning and end
- The harvest season usually begins in April
- The timing of the rhubarb harvest is not only dependent on the date
- Note the condition of the plant and the poles
- Rheum rhabarbarum is ready for harvest when the following points are met
leaves
The leaves must be as smooth as possible and must not curl. Curled or curled leaves are a clear indication that the stalks are not ripe enough to eat.
thickness
A diameter of 2.5 to 3.5 centimeters per rod is optimal. Significantly thinner rhubarb sticks are often very sour. Significantly thicker sticks, on the other hand, tend to be hard, woody and fibrous.
color
Depending on the variety of rhubarb, the stalks should be rich green or bright red. A rich, consistent color indicates the maturity of the vegetable.
The end of the harvest time for Rheum rhabarbarum and asparagus falls on June 24th. every year. This is a farmer’s rule, which serves to protect people on the one hand and the plant on the other.
When the weather warms up like summer, the crop experiences a growth spurt. Stalks continue to form, but now contain larger amounts of oxalic acid. In smaller doses, this is not a concern, but in larger quantities it can impair health and act as a poison. Among other things, the acid promotes the formation of kidney stones, inhibits the absorption of nutrients from food and can even be fatal if consumed in sufficient quantities. To avoid consuming potentially dangerous doses of oxalic acid, avoid harvesting after 6/24. so give up.
The protection of the plant is also guaranteed with this end date of the season. The strength and reserves of the plant are spared and the rhubarb is able to prepare for the winter and the coming rhubarb season.
Harvest tips
When harvesting rhubarb, there are a few things to consider to protect the plant and prolong its lifespan. These are:
- rotate, not cut:
- Do not cut individual rhubarb stalks, twist them off
- The risk of infestation with pathogens and pests is reduced
- One-third:
- never remove more than one to a maximum of two thirds of the stems from the plant per harvest
- with a larger amount, the growth will be weakened too much
- this can have a negative impact on the next season
- Use leftovers:
- Leaves, stalks, and skins of the rhubarb stalks provide organic fertilizer
- Everything that is not used in the kitchen serves to supply nutrients
- Distribute leftovers directly on the soil around the plant and, if necessary, work lightly into the substrate
- the more plant parts are crushed, the faster they decompose and release nutrients
