Rhubarbe Mammoth Green

Mammoth Green, which was popular in the United States in the late 19th and early 20th centuries. These old varieties are known to be vigorous and above all tangy and tasty, but they are now rare.

Couleur pétiole : Verte

Citations portant sur la Rhubarbe Mammoth Green

Mammoth Green, which was popular in the United States in the late nineteenth and early twentieth centuries. These old varieties are said to be vigorous and especially tart and flavorful, but they are now rare.
Source : Green Rhubarb Jam, Linda Ziedrich, 2009

This kind is distinct in color from all the above varieties, being a light green and the latest cropper on our plantation. It grows about two and a half feet high and four to five inches in diameter. It is more inclined to be tough and stringy than the above varieties. Produces about half the number of stalks to the hill as the Mammoth Red. It is raised by us to a very limited extent for a late market,as it has great keeping qualities. It may be left a week or so, after the stalks are almost fully grown, before it has an old appearance. It can only be picked a few times during the season, but may be left several days after picking before it becomes unsalable. The large green is used by some for canning, claiming it to be sweeter, but I think this is only a notion as I can see no difference in it from the other varieties. I would not recommend it unless to be planted in small quantities for late use. The roots grow very slow and consequently need little or no pruning. Very few seed stalks are produced on this variety. There are numerous other varieties of but little or no importance, so [ will not spend time to discuss them. We had at onetime eleven varieties on our experimenting ground, but have discarded almost all of them. Some of them were almost worthless, producing stalks of not more than six inches long, and tough enough to tie a knot. There have been several new kinds originated lately which are spoken of highly, although I do not think they will out-yield the old varieties. However, I have not the faith and time to try them. ‘The American varieties of Rhubarb are distinct from the Turkish Medicine variety.
Source : Rhubarb or pie plant culture - The best varieties, Fred S. Thompson, 1894

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