Rhubarb Victoria seeds
Of the several hundred thousand heirloom vegetable varieties throughout the world, only a handful qualify as all-time greats, with qualities so universally sought after that they’re prized by gardeners everywhere.
Ranking high on this list is ‘Victoria’ rhubarb (Rheum rhabarbarum). This variety has established the gold standard by which to judge good rhubarb: large, fat stems, bright red skin, lack of stringiness, and a tart, apple-gooseberry flavor with a hint of lemon or grapefruit (depending on your soil). Used in everything from jams and fruit tarts to soups and sauces (even ice cream), rhubarb is probably one of the most adaptable garden crops you can grow. And because it’s a perennial, it will yield years of copious harvests with little trouble and few pests.
Germination: Rhubarb seeds are encased in a large paper-like shell. To speed germination, soak your seeds in water for 1-2 hours before planting. If you’re starting indoors, plant the seeds in screened compost or other suitable organic planting mixture, 2 seeds per 2 to 3 inch pot, 1/4-1/2" deep. Using peat pots or cow pots makes transplanting easier. For spring plantings a heating cable or mat will speed the germination if the room temperature is below 70°F. Rhubarb seeds germinate quickly when planted in the warmth of late August or early September. Keep your seedlings evenly moist but don’t over-water (the seedlings can die from root rot if the ground is too wet).