Knowing the perfect time to harvest rhubarb is key to getting the best flavor and ensuring your plant stays healthy for years. You want to pick it when it’s at its peak, and that’s exactly what we’ll cover. Here’s how you know when rhubarb is ready to pick10 – perfectly ripe for harvest.
The good news is, rhubarb gives you clear signals. It’s not a guessing game if you know what to look for. Let’s get straight to the signs so you can harvest with confidence.
How Do You Know When Rhubarb Is Ready To Pick10 – Perfectly Ripe For Harvest
This is the main event. When your rhubarb meets these conditions, it’s time to gather your basket.
The Visual Signs of Perfectly Ripe Rhubarb
Your eyes are the first tool you need. Look for these key features in the stalks.
- Stalk Length and Thickness: Stalks should be at least 10 to 15 inches long. They should be thick and sturdy, not thin and spindly. A good rule is the width of your thumb or wider.
- Stalk Color: Color varies by variety, but it should be deep and rich. For red varieties, look for a deep, vibrant red or pink. For green varieties, a solid green with perhaps a little pink blush at the base is fine. The color should be consistent along most of the stalk.
- Leaf Development: The leaf attached to the stalk should be fully opened and large. It’s a sign the stalk has finished its major growth spurt.
The Feel and Texture Test
Looks aren’t everything. You gotta get hands-on. Gently bend a stalk away from the plant base.
- A ripe stalk will snap cleanly off at the bottom with a satisfying crisp sound. You shouldn’t need to saw at it with a knife.
- If it bends without snapping and feels fibrous or stringy, it’s likely past its prime or not quite ready.
- The stalk should feel firm and crisp, like celery, not soft or limp.
What NOT to Pick: Important Warnings
Knowing what to avoid is just as crucial. Keep these pointers in mind.
- Never Eat the Leaves: Rhubarb leaves contain toxic oxalic acid. Always cut them off immediately after picking and compost them. Only the stalks are edible.
- Avoid Thin, New Stalks: Let the young, skinny ones keep growing. Harvesting them too early weakens the plant.
- Stop Picking by Mid-Summer: Around late June or early July, you should stop harvesting. The plant needs its leaves to gather energy and store up for next year.
The Right Way to Harvest Rhubarb
Doing it correctly protects your plant. Follow these simple steps.
- Hold the stalk firmly near its base.
- Twist and pull gently sideways and outward, or use a sharp downward tug. It should release cleanly from the crown. You can also use a sharp knife to cut it at the base, but twisting is often preferred.
- Immediately trim off the large, poisonous leaf. You can leave a small piece of it attached to the stalk for easy handling.
- If any flower stalks appear (tall, central seed heads), cut them off at the base as soon as you see them. They divert energy from producing tasty stalks.
Seasonal Timing and Plant Age
When in the season you pick matters, and so does how old your plant is.
First Year Plants
Be patient! Do not harvest any stalks from a first-year rhubarb plant. It needs all its foliage to establish a strong root system. You might be tempted, but waiting pays off.
Second Year Plants
You can take a light harvest for about 2-4 weeks in the spring. Pick only the largest, thickest stalks and never more than a third of the plant at once.
Third Year and Beyond (Mature Plants)
This is when you get your full reward. You can harvest freely for the 8-10 week period, typically from April through June. Always leave at least half of the stalks on the plant so it can stay healthy.
What If Your Rhubarb Is Overripe or Goes to Seed?
Sometimes things get away from us. Here’s what to do.
If stalks become thin, dry, or hollow, they are over-mature. It’s best to remove them to encourage new growth, but they might be to tough for eating. If a plant “bolts” and sends up a flower stalk, just cut it off immediately. It doesn’t ruin the plant, but it does slow stalk production. Make sure your plant gets enough water, as stress can cause bolting.
Storing Your Freshly Picked Rhubarb
You’ve picked it perfectly, now keep it fresh.
- For short-term use (up to a week), wrap stalks loosely in a damp paper towel, place them in a perforated plastic bag, and store in the refrigerator crisper drawer.
- For long-term storage, rhubarb freezes exceptionally well. Wash, chop into pieces, and spread on a baking sheet to freeze individually before transferring to a freezer bag. This prevents it from freezing into a solid block.
FAQs: Your Rhubarb Harvest Questions Answered
Can you pick rhubarb in the first year?
No, you should not. Resist the urge to let the plant focus on root development for a better harvest in future years.
How many times can you harvest rhubarb in a season?
You harvest continuously through the season for about 8-10 weeks on mature plants, picking stalks as they become ready. Just remember to stop by mid-summer.
Why are my rhubarb stalks so thin?
Thin stalks can be caused by overcrowding (plants need dividing every 5-6 years), lack of nutrients, or harvesting to early and to often. Ensure they have rich soil and plenty of compost.
Is green rhubarb safe to eat?
Yes, absolutely. Color is mostly about variety. Green stalks are just as edible as red ones, though they may be slightly more tart. The ripeness is determined by size and texture, not just color.
Can you harvest rhubarb after it flowers?
You can, but you should remove the flower stalk as soon as you notice it. The plant’s energy will go back into producing edible stalks once the flower is gone.
Picking rhubarb at the perfect moment ensures the best flavor and a robust plant. By following these simple visual and tactile clues—long, thick, colorful stalks that snap cleanly—you’ll harvest like a pro. Remember to be gentle with young plants, always remove those toxic leaves, and let your plant rest in late summer. With this knowledge, you’ll enjoy the tangy, crisp rewards of your rhubarb patch for many seasons to come.