If you are like us right now, you’ll likely have ‘Precipitation Gratitude Fatigue’, and are quitre ready for some lasting sunshine thanks very much 🙃

Your rhubarb too has likely had enough, and may have begun to sook about it with browned blotchy leaves, drooping all over, just like the heading image.

Don’t panic – it isn’t a virus or a disease – your rhubarb just can’t grow quick enough to use all that water, and will be feeling as moochy as you about all the rain. 

🌿TOP TIPS for nurturing soggy rhubarb

We want your rhubarb to look less like this below…

…and much more like this 💕🌿

➡️Remove any drooped stems laying on the ground. They will begin to rot.

➡️Remove stems that are mooshy or have brown streaks – they are waterlogged and have begun to rot.

➡️Remove stems whose leaves are very brown and blotchy. If the stalks are healthy and not limp, take them inside and eat them.

➡️If you have a total RHUBARB MACHINE like ours, it is time to pick n eat like mad to keep up with the prolific growth, giving the plant a chance to use the water.

➡️If you haven’t already mulched underneath, then HOLD OFF for a while and give the sun a chance to circulate air well under the plants and warm the soil.  You can mulch later when the plant has recovered.

🌿A reminder of basic Rhubarb facts:

🌿A permanent plant in the same bed for 5 years plus.
🌿The part we eat are the stalks.
🌿Edible stalks are high in fibre and vitamins, esp the Bs, but very low in calories.
⚠️The leaves and roots are TOXIC and must not be eaten or given to animals.
🌿Hardy to frost but can be covered with a pot in snow.
🌿More shoots develop off the sides of the clump
🌿After about 5 years, we dig up the clump, divide the plant into separate shoots  and replant.
🌿Rhubarb is forgiving but loves water in the heat, and a chilly winter.

Rhubarb is a hardy herbaceous rhizomateous member of the perennial Polygonaceae (Buckwheat) family, with anemophilous (wind-pollinated) inflorescence that are also self-fertile. Toxic levels of oxalic acid in the leaves and roots make them inedible.

Our rhubarb mothership just keeps on giving – every season, whatever the weather – it is an engine of tasty goodness. In very wet weather though, it helps to admire it less and EAT IT MORE 🤣 just to keep up.

Look wide; grow well, folks 🌿