Rhubarb can be propagated in different ways. We share our experiences with you and give tips on dividing, sowing and buying.
Rhubarb (Rheum rhabarbarum) is generally not very demanding and is a successful and easy to grow in the garden. But right from the start, many people ask themselves how to get their rhubarb plant. You can propagate rhubarb either by division or by seed. We present both options to you. If you don't have a rhubarb plant available or would like to try a new variety, we also give tips on buying at the end.
Share rhubarb
Rhubarb division is a very simple form of propagation. The rhubarb is first dug up. Then the rootstock is carefully divided with a digging fork or spade into pieces (“lumps”) weighing about one kilogram. Make sure each "clump" has at least one shoot tip. Chopping through roots is often essential for division. The separated pieces are then planted in a nutrient-rich soil such as our Plantura organic tomato & vegetable soil and watered well. For more tips on planting rhubarb, click here.
Share Summary Rhubarb:
- Dig up rhubarb
- Use a digging fork or spade to divide the rootstock into pieces (“lumps”) weighing about one kilogram
- Each "lump" should have at least one shoot tip
- Plant the separated pieces in nutrient-rich soil and water well
Sow Rhubarb
Propagating rhubarb by division is more recommended if a plant already exists. However, if you want to familiarize yourself with sowing, you can also propagate rhubarb using seeds that you have purchased. Sow them in May in the cold frame. However, rhubarb propagated from seeds can vary greatly in taste and color, so "cloning" a rhubarb plant by dividing it is better suited for self-propagation.
Buy rhubarb plants
Rhubarb can be purchased as a so-called container plant. This is usually done when there is no rhubarb to propagate in your own garden or in a friend's garden, or you want to try a new variety. The varieties differ mainly in the color of the stems, the time of harvest, the taste and the yield. Red-stemmed varieties often have a slightly milder taste. We recommend the varieties 'Holsteiner Blood' (medium early; red-green stems; very productive; hardy) and 'The Sutton' (formerly known as 'Holsteiner Blood'; stems reddish on the outside and rather green on the inside; very tasty). 'Frambozen Rood' has slightly thinner reddish stems, is very tasty and smells of berries.
You can find a detailed list of rhubarb varieties here in our special article.