Took a whole bunch to my sister's farmers' market stand, last Saturday.
this post was submitted on 19 May 2026
200 points (99.0% liked)
Gardening
6458 readers
294 users here now
Your Ultimate Gardening Guide.
Rules
- Be respectful and inclusive.
- No harassment, hate speech, or trolling.
- Engage in constructive discussions.
- Share relevant content.
- Follow guidelines and moderators' instructions.
- Use appropriate language and tone.
- Report violations.
- Foster a continuous learning environment.
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
IIRC, the larger a crop grows, the less flavorful it is. For example, most Award Winning Biggest vegetables are nigh inedible (to humans), and often are pulped for fertilizer, etc. after the contest. As a lifelong fan of rhubarb, the green stalk gives me pause in this regard, as well. ๐
While this is true, the fully grown rhubarb stalks dry into lightweight sticks that make cool noises when you swing them around
Wisteria vines are natural whips. Even better whips when braided.
I like the way you garden!
Rhubarb is best grown in pitch black sheds for this reason. The energy goes to growing the stem and not the leaves.
Not a rhubarb expert but I agree, they stalk turns reddish when ready.
Where is this plant? If it is in the US it is very early for rhubarb. When I live in New York state it was usually ripe towards the end of the summer.
This week and next are basically prime rhubarb season in Wisconsin. I have some gorgeous ruby red stalks out by my driveway.
No shit! TIL