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trying to grow.

To cut back on weeds, kill off weeds vigorously prior to planting your first plants. If your plants are already established, remove weeds by hand from around the plants and then apply an organic layer of mulch (chopped wood). It works better if you line the ground with either wet newspapers or the plastic bags the mulch may come in. This help in two ways: 1. The weed plants cannot get through the paper and die. 2. The weeds that seed inside the mulch are easily removed as they cannot root into the dirt.

It can also be detrimental if you are not careful when watering and fertilizing. Ensure you cut an area out of the paper or plastic bag where the plant will be. Fertilize in this area as well. Also ensure to water well around the plant (this is why I let the hose run in the trench) to dissolve applied fertilizers.

Rhubarb can be stored in the refrigerator for up to seven days in an airtight plastic bag and in the freezer for up to nine months. Rhubarb is best left intact in the refrigerator until ready to use. Chopping the rhubarb early will result in the ends drying out.

Clean the stalks, remove blemishes, and chop to the desired size. Place into an airtight container and allow space for expansion. Place the sealed container in the coldest part of your freezer to allow for the faster freezing possible.

Rhubarb stalks can be eaten raw; however, the tartness of the stalk typically precludes most from attempting to consume it in this manner.

There are many ways to freeze rhubarb and even more ways to prepare it. Whichever is your favorite, be it in pies, cobblers, or as a sauce/pudding dish, enjoy the unique flavor of rhubarb year-round with healthy plants and freezing excess harvests while enjoying the lush growth in your garden area.

Learn more about this author, B. L. Babb.
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