Rhubarb Victoria

Rhubarb 'Victoria' – an early-maturing perennial variety of garden crop that grows quickly and yields harvest as early as 30‑45 days after seedling emergence. Adult plants usually do not exceed 40–50 cm in height, and the petioles are reddish, up to 30–50 cm long, with bright purple pigmentation at the base and without a groove. The taste of the petioles is pleasantly sour, making them popular both fresh and for making jellies, compotes, and preserves.

Successful cultivation of 'Victoria' requires fertile, loose soil with good moisture. It is recommended to use loam or sandy-loam soils that have been deeply tilled and are not subject to high water tables. Seeds can be sown for seedlings at the end of April (depth 2–3 cm) after pre-soaking in regular water for 3 days or in warm water 35‑40 °C for 8‑10 hours, followed by slight drying. For open ground – late May or early summer.

Care of the plant is simple: regular watering is especially important during leaf formation; timely weeding and fertilization maintain high yields. Rhubarb 'Victoria' is not prone to diseases, but it is recommended to renew plantings every 4‑5 years to maintain stable growth and high productivity over 10–15 years of cultivation.