Rheum Holsteiner Blut - Rhubarb

Rhubarb 'Holsteiner Blut' or Holstein Red Rhubarb is characterised by its long, well-coloured petioles, prized for use in compotes, tarts and jams. This mid- to late-season variety can be harvested from late May. This perennial forms an architectural clump of leaves that can also find a place in an exotic-looking border. It is not hard to grow, provided it is given a deep, rich, moist soil and a sunny but not scorching exposure.

Belonging to the Polygonaceae family, culinary rhubarbs are the result of ancient hybridisations between Asian species of the genus Rheum; they are European selections made from plants introduced from Siberia and China in the 17th and 18th centuries.
'Holsteiner Blut' is an old German cultivar, its name meaning "blood of Holstein", alluding to the deep red colour of the stalks; it is considered a traditional selection in Nordic collections. This plant is a rhizomatous herbaceous perennial from which fleshy roots and a crown of large buds emerge; it forms a broad rosette, its growth is rapid, and it reaches mature dimensions within 2 to 5 years. In open ground, the clump commonly reaches 1 to 1.50 m in width and 1 to 1.50 m in height when in flower; remove the flower stalks to encourage stalk production. The medium green deciduous leaves are very large, heart-shaped to triangular, puckered, borne on thick, streaked stalks, a vivid red for a good length; their flesh is green to pinkish. If allowed, it will flower from May to June in branched panicles of small greenish to whitish flowers.
Long grown as a medicinal plant for its roots, rhubarb stalks have only been eaten since the 18th century onwards.

The red petioles of 'Holsteiner Blut' can mainly be harvested from late May to early June, on well-established plants. This selection is hardy down to -20°C; culinary rhubarb is generally very hardy even in cold zones.

Cultivation: plant rhubarb in a deep, humus-rich, moist but well-drained, neutral to slightly acidic soil and in non-scorching sun. It appreciates applications of mature compost in spring, and a summer mulch helps maintain soil moisture.

Harvest this 'Holsteiner Blut' rhubarb in spring and early summer. Gently pull the stems, twisting them at the base to avoid injuring the crown. Do not cut the stems! Wait at least two years until the young plant is well established, for your first harvest.
In the kitchen, rhubarb is eaten cooked. It is the queen of tarts, compotes, jams and chutneys. The stalks, once peeled and chopped, add a tangy touch to desserts and pair well with strawberries, apples or even ginger in sweet or savoury dishes.

Rhubarb has appetising, astringent, refreshing properties and contains vitamins (B, C) and minerals (calcium, magnesium, iron). But beware, its leaves are rich in oxalic acid and are not edible.

Storage: Rhubarb stalks keep for a few days in the refrigerator's vegetable drawer or for a few months, cut into chunks, in the freezer.

Plant 'Holsteiner Blut' in a bed, near the soft fruit patch, for easy harvesting. In an edible and ornamental garden, pair it with lush perennials like Rheum palmatum. For garden rhubarbs, combine it with 'Victoria', 'Valentine' or 'Canada Red' to spread out the harvests.

The gardener's little tip: Rhubarb leaves are toxic, but can be used to prepare a liquid manure which is repellent to aphids.