When my rhubarb comes from DT Browns do you think I should use mycorrhizal funghi around it to help it grow well? I have got some but don't know if this would be a good idea with rhubarb.
Not a fan of Rhubarb and something about having to load in plenty of sugar in order to make it more palatable has always seemed odd to me. So I was intrigued when I read about Poulton's Pride as being the tastiest of rhubarbs. I ordered from D.T. Brown and planted it a couple of years ago in my allotment. My partner tried it for the first time in May and she found it too sharp and refuses to eat it again. Her opinion was that it had the same acidity as champagne but not in a good way. Will try to force it next year and see if it improves. Just one query, other than provide good free draining soil is there any cultural practices that are necessary to ensure a sweeter crop of rhubarb?
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When my rhubarb comes from DT Browns do you think I should use mycorrhizal funghi around it to help it grow well? I have got some but don't know if this would be a good idea with rhubarb.
Thanks Logan. I will read it carefully.
Not a fan of Rhubarb and something about having to load in plenty of sugar in order to make it more palatable has always seemed odd to me. So I was intrigued when I read about Poulton's Pride as being the tastiest of rhubarbs. I ordered from D.T. Brown and planted it a couple of years ago in my allotment. My partner tried it for the first time in May and she found it too sharp and refuses to eat it again. Her opinion was that it had the same acidity as champagne but not in a good way. Will try to force it next year and see if it improves. Just one query, other than provide good free draining soil is there any cultural practices that are necessary to ensure a sweeter crop of rhubarb?