“At the head of the garden she sits
Daintily upon her throne,
Queen Victoria the Great dominates
So all who passes by may know.” ~Sheron McFarlane.
Do you see my rhubarb? I mean, do you see my rhubarb!?!?! She’s huge and dainty and quite majestic so I named her Victoria, after her variety of course. And though a mere year old, this flattering perennial sure does get around with some ambitious growth. Four plants, all started from purchased rhubarb crowns (otherwise known as roots), come together to create this beautifully organized mess of large hunter green leaves supported atop mostly lime green stalks with modest pinkish hues.
Pull apart from the base or simply break a stalk in half and you’ll be splashed with a generous amount of the tart juices for which this plant is famously known. They typically don’t make it into the house once harvested in our garden though since I’ve been enjoying them as a very welcomed guilt free mid-morning snack while on my well deserved gardening breaks.
As far as I know, these luscious leaves contain rather high levels of oxalic acid which is a known nephrotoxic (kidney damaging) agent in humans. But before tossing, consider adding them to your compost pile where they make a smart addition to your future plant food in the making.
Deciding to grow the rhubarb plant was sort of a gamble for us as we had never tasted it before and had absolutely no clue what to expect other than what we heard from the tales of those before us. But it worked out in our favor since not only are the plants visually stunning but they taste super delicious as well. A perfect example of one of the benefits of trying new things.