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An early cropping variety that grows to one hundred and fifty centimetres to two hundred centimetres.
A good forcing strain with bright red slender stems, with a great flavour over a long season.
A wonderful English heirloom variety with an extra fine flavour that making it a great cooking variety for pie and other desserts.
An adaptable to most good garden soils, prefers an open sunny position.
The Chinese call rhubarb "the great yellow" and have used rhubarb root for medicinal purposes around 1,800 years ago. Rhubarb, commerce wasn’t established until Islamic times when it was imported along the Silk Road, reaching Europe in the 14th century through the ports of Aleppo and Smyrna, where it became known as "Turkish rhubarb" later. It began to arrive via new maritime routes and overland through Russia.
The merchant explorer Marco Polo searched for the place where the plant was grown and harvested, discovering that it was cultivated in the mountains of Tangut province in China and brought it to Europe.
Propagating rhubarb from seed is easy.
Sow seeds in spring or summer into seedling trays or punnets
Seeds will germinate in 7 to 14 days at soil temperatures of 20 to 24°C
Protect seedlings from slugs, snails and extreme weather.
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