Rhubarb (Rheum rhabarbarum) is an ideal edible plant for the home garden.

Grown as an herbaceous perennial, rhubarb is inexpensive, needs little care, is bothered by few pests and diseases, and is very long-lived.

It is a large, bold plant with gorgeous, robust, deep green, textured leaves that sit atop colorful, long petioles or stalks.

Rhubarb divisions and crowns can be found at garden centers and by mail order. It can also be grown from seed, but it takes a long time, and the seed may not be reliably similar to the parent.

Spring or early fall are the best times to plant. Rhubarb requires a site in full sun with well-drained, fertile soil amended with organic matter such as leaf mold, compost or well-rotted manure. It is not sensitive to the pH of the soil.

The area around the site should be weed-free. Provide plenty of space, about three square feet. You may need to hill up the area for drainage or plant in a raised bed.

Once it is planted, have a little patience.

Harvest nothing in the first year and sparingly in the second year. This delay will allow the large leaves to provide sufficient energy for crown and root development.

From the third year on, you may start harvesting in the spring to early summer but remove no more than half of the plant at one time.

This cool-season crop will naturally slow down during the hotter days of summer but resumes growth as cooler temperatures return.

You may continue to harvest, but back off when the stalks get thinner, as this is sign that the reserves in the crown are depleted.

Rhubarb requires little maintenance.

Water it deeply during extended dry periods.

Fertilizer helps with growth and large yields. In early spring, apply around the perimeter of the plant either a half cup of 5-10-10 all-purpose fertilizer and work it into the soil or a two- to three-inch layer of well-rotted manure.

Divide this perennial every seven to 10 years as you notice it becoming less productive, with thinner fruit stalks and perhaps more seed stalks.

In early spring, as soon as the soil can be worked, dig up the entire plant and lift it from the ground. Section the clump into divisions that contain at least one or two buds and a good root system. Inspect the center of clump for indications of root rot as this crowded area may need to be discarded.

Plant each divided section in a prepared hole so that the buds are upright and one-and-a-half to two-inches below the surface. Firm the soil around the plant, but don’t press directly on the sensitive buds themselves.

Very few pests bother rhubarb and deer don’t touch it.

The leaves may be poisonous, but the stalks are quite healthy. Rhubarb is tart, and, therefore, rarely eaten fresh.

Once established, rhubarb will provide a harvest for many years and is an attractive addition to the garden.

“Growing Green” is contributed by Diane Dorn, Lehigh County Extension Office Staff, and Master Gardeners. Information: Lehigh County Extension Office, 610-391-9840; Northampton County Extension Office, 610-813-6613