Can I eat the leaves?

No, the leaves are poisonous and should never be consumed.

When should I harvest?

Harvest stalks when they are firm and crisp, usually in late spring.

Plant guide

Rhubarb.

Rheum rhabarbarum L.

Pronounced ROO-um ra-ba-BAR-bum

Also known as Garden Rhubarb, Pieplant, Rhubarb, pie-plant

Rhubarb is a hardy perennial vegetable prized for its tart, fleshy leaf stalks. It thrives in cooler climates and returns year after year with proper care. You will love harvesting these vibrant stalks for pies and jams.

Another photo of Rhubarb — Photo by Patrick Le Mao (CC0) via gbif

At a glance

Care level: Easy
Plant type: Perennial vegetable
Light: Full sun to partial shade
Indoor light: Direct sun
Water: Every 5 to 7 days
Mature size: 3 to 4 feet tall and wide
Growth rate: Medium
Hardiness: USDA 3 to 8
Bloom time: Late spring to early summer

Care

Plant in rich, well-draining soil and ensure the crown is just below the surface. Watch for yellowing leaves which may indicate poor drainage or nutrient deficiency. Always leave at least two stalks per plant during harvest to keep the plant healthy.

Watering: Keep the soil consistently moist but never waterlogged.
Feeding: Apply a balanced organic fertilizer in early spring as new growth begins.
Pruning: Remove flower stalks as they appear to direct energy into the edible stems.
Repotting: Divide the root clumps every few years to maintain vigor and prevent overcrowding.
Soil: Rich, organic, well-draining soil
Soil pH: 6.0 to 6.8
Temperature: -25 to 30°C
Humidity: 40 to 70%
Drought tolerance: Low
Lifespan: Perennial, typically 10 to 20 years
Deer and rabbits: High

Signs it needs repotting

Roots growing out of drainage holes
Stunted growth despite feeding
Soil drying out too quickly

Safety

People: The leaves are toxic due to high concentrations of soluble oxalates.
Pets: The leaves contain soluble calcium oxalates that are toxic to cats and dogs if ingested.
Children: Keep children away from the leaves, as they are toxic if chewed or swallowed.
Contact allergens: The leaves and stems can cause contact dermatitis in sensitive individuals due to calcium oxalate crystals.
Airborne allergens: The pollen is not considered a significant airborne allergen.
Edibility: Only the stalks are edible, as the leaves contain high levels of oxalic acid that can cause severe illness if ingested.

How to identify it

Large, triangular, crinkled green leaves
Thick, fleshy, edible red or green stalks
Deep, extensive root system
Tall, creamy white flower spikes

Height: 0.6 to 1.2m
Spread: 0.6 to 1.2m
Leaves: green, deciduous
Flowers: white, green, 0.5 to 1cm
Fruit: red, green, Late spring to early summer

Problems to watch for

By symptom

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Growing it

Propagation: division, seed
When to plant: spring, autumn
Overwintering: Cut back dead foliage after the first hard frost and mulch the crown with compost to protect it from extreme cold.
In containers: It grows well in very large containers, at least 50 liters, but prefers the ground.

Division

Dig up a mature plant in early spring.
Use a sharp spade to cut the root crown into sections.
Ensure each section has at least one healthy bud.
Replant the sections immediately at the same depth.

Plant rhubarb in a permanent spot since it dislikes being moved once established.

Grows well with

Strawberry — They share similar soil requirements and harvest seasons.
Garlic — Garlic acts as a natural pest deterrent for the garden bed.

Similar species

Swiss Chard — Provides a similar visual impact with colorful stalks.

Science

Family: Polygonaceae
Genus: Rheum
Order: Caryophyllales
Class: Magnoliopsida
Native range: Siberia and northern China
Conservation: This species is not of conservation concern and is widely cultivated.

It thrives in cool climates with moist, fertile soil and goes dormant during the heat of summer or the cold of winter.

Value to wildlife: early season nectar source
Pollinators: bees, beetles
Uses: culinary pies, jams, sauces, ornamental foliage

Through the year

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Flowering

Fruiting

Foliage

Ecological indicators

Moisture: 6/9
Salinity: 2/9
Soil reaction: 6/9
Light: 7/9
Temperature: 4/9
Nutrients: 8/9

Taxonomy resolved against GBIF.

Questions people ask

Can I eat the leaves?: No, the leaves are poisonous and should never be consumed.
When should I harvest?: Harvest stalks when they are firm and crisp, usually in late spring.

Where the name comes from

The name Rheum comes from the Greek word rha, which was the ancient name for the Volga River where the plant was found, and rhabarbarum means barbarian root.

Good to know

Rhubarb is botanically a vegetable, but it is legally classified as a fruit in the United States for trade purposes.
The red color in the stalks comes from anthocyanins, which are the same pigments found in berries.
Rhubarb requires a period of winter chill to produce a good harvest the following year.
The stalks were once used to make a yellow dye.

Also in

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This guide was generated with AI and checked against GBIF taxonomy. It is general information, not horticultural or veterinary advice. Read about how we build these guides.