A few weeks ago, I pulled much of the early growth from my rhubarb plant, leaving only the newest stalks. Apparently, this is what you are supposed to do. 

   I planted my first rhubarb crown last spring, after the danger of frost, and cut away the first stalks about a month later for a delicious home-grown, homemade pie.

   This year I discovered that was wrong.

   I have since learned that you are to pull out all the growth of the first year and do nothing with it (except toss it in the compost bin). This is to encourage future growth.

   Then, in the second year, you are to pull away about a third of the stalks that first appear. I did that this year. Already new tiny leafy stalks are reaching up and out.

   I’m anticipating another pie.

   From the second year on, you are free to harvest the rhubarb as it sprouts, and each year there will be more. I’m already savouring the possibilities and potential.

   My rhubarb plant has a prime spot at the rear of the yard. It’s an inconvenient corner of the garden without much space for anything else (I did find room for the mini pumpkin plant a week ago). You can tell by its growth that the rhubarb likes its place with full sunlight for most of the afternoon.

   The rhubarb is right next to  the tomato cage I built a few weeks back. I constructed the cage not to keep the tomatoes in, but to keep the squirrels, chipmunks, and rabbits out. I seem to have attracted a menagerie of tiny beasts who visit my yard winter and summer. Last year, at least one of the culprits managed to nibble on the bottom of most every tomato in the garden, rendering much of the crop useless.

   I’m hoping my cage will outsmart the pests this year.

   The rest of the backyard garden space, mostly in raised planters I constructed last year, is flowers and herbs. The front flower bed now full of hydrangeas, day lilies, bee balm and assorted perennials. I also had success this spring with tulips in this one bright corner. That spot will be filled this week with something or another.

   On this first week of summer, I’m looking forward to the tones and tastes of the season.

© 2026 j.g. lewis