A Transition to More Perennials

This year, we began our transition away from bulk annual vegetable production and focused our efforts on expanding our perennial garden spaces. The majority of the seeds we started this year were native flowers like St Johnswort & Heal All and we also started a whole lot of Rhubarb! Pie anyone??

During the first week of March, we dropped Victoria Rhubarb seeds into our trays with hopes of having a nice big crop of Rhubarb in the near future. These perennials will give for 15+ years and oftentimes last much longer than that. Rhubarb is loved by many who grew up harvesting fresh stalks for a crisp or jar or jam. Fun fact: although commonly prepared with fruits, Rhubarb is actually a perennial vegetable! Starting these plants from seed is fairly easy; the seeds need light to germinate and a heating mat will speed up this process but isn’t necessary. Rhubarb seeds are large and easy to handle which is also a plus. To harvest rhubarb, pull and twist at the base of the stalk. Cutting Rhubarb stalks can invite bacteria growth and root/crown rot. It is highly recommended to altogether skip harvesting the stalks during the first year of growth—but wow, look at the before and after pics! These monstrous plants are digging down deep into their forever home and getting ready to give for a lifetime.