RHUBARB CULTURE

Sun (Auckland), Volume III, Issue 780, 28 September 1929, Page 32

RHUBARB CULTURE

The present season of the year is opportune for the lifting and planting of this popular vegetable, which is usually in demand as substitute for fruit in the spring months. The winter bearing varieties will be now making their young growth, and must not be disturbed. But it is a good time to encourage their growth by the use of manure, -which should be lightly dug into the soil around the plants, being careful not to break the roots in so doing. A fork is the best implement to use, as the spade is apt to cut the roots.

The spring and summer bearing kinds can be lifted now if necessary, while in a dormant condition, and to have rhubarb in its best condition the roots should.be lifted when they appear to be exhausted, and a fresh bed should he prepared. It is a good plan to have two beds, or plots, and to lift and divide them alternately every' fourth year. This ensures a continuous supply, as it is not wise to pull the stems the first year after replanting. The soil should be deeply worked, and plenty of manure added to the lower soil, as the roots work down into the subsoil very quickly after planting. The crowns should be divided, discarding the old, central portion, and using the younger and more vigorous growths from the outside of the old crown. Each division to be planted should have a healthy crown or bud, with a likewise healthy' root attached, and they should be planted so that the crowns are buried three or four Inches below the surface of the soil. The winter and everbearing kinds should not have their roots disturbed as long as they are giving satisfactoryyields of leaves, but when it be >mes necessary to move them it should be done during the dormant period, which is usually late in spring. All rhubarb plants are greatly benefited by top dressings of manure just before their leaves begin to show in winter, or early in spring. Where water is plentiful in dry seasons a good soaking occasionally is of benefit to the plants, but watering must not be overdone. Too much water spoils the flavour of the stems, making them more acid and -watery. Larger stems are produced by artificial watering, but it is at the expense of the flavour