Victoria Rhubarb, Heirloom Seeds

Victoria Rhubarb — The Sweeter, Milder Heirloom With Crimson Stalks and a Gooseberry-Apple-Citrus Flavor

Victoria Rhubarb is one of the most beloved and productive heirloom rhubarb varieties — and one of the sweetest and mildest. Large, productive stalks emerge bright crimson and fade to green toward the dramatic fan-like leaves, delivering a flavor that is a beautiful mix of gooseberry, apple, and a little citrus. Compared to other varieties, Victoria is noticeably sweeter and milder, making it more versatile in the kitchen — exceptional in jams, jellies, cobblers, pies, and sauces. A hardy perennial that is easy to grow from seed, Victoria blooms in late May to early June and can be harvested as soon as the second season, then returns reliably year after year.

Note: The leaves and roots contain oxalic acid and are not edible — harvest stalks only.

Why Grow Victoria Rhubarb?

• Sweeter & milder than other varieties — more versatile and approachable in the kitchen
• Gooseberry, apple & citrus flavor — complex and bright
• Large, productive crimson stalks — fade to green toward the leaves
• Hardy perennial — harvest from year 2, returns reliably year after year
• Easy to grow from seed — blooms late May to early June
• Open-pollinated heirloom — save seed year after year

Growing Notes

Start indoors 8–10 weeks before last frost. Sow seeds ¼ inch deep in fertile, well-draining soil. Transplant outdoors after frost danger has passed, spacing plants 24–36 inches apart in full sun to part shade. Keep soil consistently moist. Do not harvest in the first year — allow plants to establish. Begin harvesting stalks in year 2 when they reach 10–15 inches. Remove flower stalks as they appear to redirect energy to stalk production. Mulch in winter to protect crowns.

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden’s success.