Variété

Rhubarbe Linnaeus

Synonymes : Myatt's Linnaeus

Après le succès de la rhubarbe Victoria, Myatt a ensuite introduit deux autres cultivars de rhubarbe populaires, Prince Albert en 1840 et Linnaeus en 1842, ce dernier étant nommé d'après Carl Linnaeus, le père de la taxonomie végétale et l'homme qui a introduit la rhubarbe en Suède. Elle est toujours cultivée en Grande-Bretagne, mais elle n'est pas disponible au Canada et aucune pépinière ne propose de semences pour cette variété.

La rhubarbe Linnaeus de Myatt est grosse. Elle conserve sa couleur après cuisson et nécessite moins de sucre que les autres variétés. De nombreuses variétés de rhubarbe forment une masse ou un magma à la cuisson, mais la rhubarbe Linnaeus de Myatt ne change guère de forme et est toujours plus tendre et moins filandreuse que les autres variétés. Elle a été introduite aux États-Unis par Marshall P. Wilder, de Boston, et ses graines ont la propriété particulière de produire leur espèce plus fidèlement que les autres variétés.

Couleur pétiole : Rouge
Origine : Angleterre
Année : 1842
Développer par : Mr. Joseph Myatt

Citations portant sur la Rhubarbe Linnaeus

Early maturing, produces rather small, tender petioles. Possible limited cold hardiness. Grown commercially in the UK in the early mid-1800s.
Source : Horticultural Reviews, Volume 40 - Wiley-Blackwell - 2012, Thomas M. Gradziel, Kim E. Hummer, Paolo Inglese, 2012

Linnaeus - The standard for earliness is Linnzus. It has fine, bright color, thin, tender skin which does not need to be removed in cooking. The flavor and appearance of the cooked product is unsurpassed. Most important of all, it is the earliest of the standard kinds. Its weak point is the comparatively small size of the stalks, and the smaller yield. It reaches market nearly a week earlier than Victoria, and is therefore the more profitable for growers whose main profit comes from early sales. On account of its inferior size, it does not sell readily after the large kinds get to market, and is not usually wanted by canners, who, like the general public, appear to judge rhubarb by the size alone.
Source : Horticultural Reviews, Volume 40 - Wiley-Blackwell - 2012, Thomas M. Gradziel, Kim E. Hummer, Paolo Inglese, 2012

Range of Varieties — On the Pacific coast and in Canada the same varieties have been found to succeed as in the central and eastern United States. At the Ontario station seven varieties were tested in rows six feet apart, plants four feet apart in the rows. They were Egyptian Queen, Carleton Club, Linnœus, Paragon, Stott's Mammoth, St. Martin, and Victoria. The verdict was that Linnœus is one of the best for market or home use. Paragon was later than Linnœus and not so good quality and suffered from sunburn. St. Martin was large but poor quality. Carleton Club was the largest of all, and of quite good quality. Stott's Mammoth is also large but stalks are shorter. One leaf of this kind measured 31 x 38 inches. It is late but the quality is the best. Egyptian Queen was a very fine flavor, medium size, and considered good for home use or market.
Source : The new rhubarb culture - A complete guide to dark forcing and field culture, Morse, John Elliott; Fiske, George Burnap, 1901

The varieties most used are Tottle's Improved, which is an English importation, and the Old standard Victoria and Strawberry. The plant has also been successfully grown in northwest and central Alaska where very few of the vegetables will survive the climate. In the Northwest Territory, Victoria and Linnaeus were fit for use May 31, although Inot as large as Carleton Club or Stott's Mammoth, they were of finer flavor. One stalk of the Carleton Club measured over nine inches in circumference. Stott's Mammoth appeared not well adapted to the climate and manv plants died.
Source : The new rhubarb culture - A complete guide to dark forcing and field culture, Morse, John Elliott; Fiske, George Burnap, 1901

Myatt's Linnaeus is the largest and best Rhubarb known. It maintains its color after being cooked, and requires less sugar than other sorts. Many of the Rhubarbs form a mass or magma by cooking, but the Myatt's Linnaeus scarcely changes its figure, and is still more tender and less stringy than any of the other sorts. It was introduced into this, country (USA) by the Hon. Marshall P. Wilder, of Boston, and its seeds have the peculiar property of producing their kind more regularly than other sorts.
Source : My Search For Rhubarb - The Promise of Seeds: Magic in a Packet, Emma Craib, 2016

Developed by Myatt in 1842 and named after Carl Linnaeus who introduced the first rhubarb to Sweden. This is a reliable early variety with thin tender skin, useful for crumbles and pies. It is small in size making it an ideal plant for a smaller garden.
Source : brandycarrnurseries.co.uk, 2024

After the success of Rhubarb Victoria, Myatt then went on to introduce two other popular rhubarb cultivars, Prince Albert in 1840 and Linnaeus in 1842, the latter named after Carl Linnaeus, the father of plant taxonomy and the man who first introduced rhubarb to Sweden.
Source : Garden Projects at the Museum - Our choice of vegetable to discuss is rhubarb, POMO Museum, Port Moody Heritage Society, 2024

The next great improvement was in a variety originated by Mr. Charles Downing, at Newburg. It was named Downing's Colossal ; and in addition to its great size, and much less degree of acidity, it had a fine, rich, aromatic flavor, in which it greatly surpassed all predecessors. This, too, has been surpassed by Mr. Myatt, in the " Liuneas," whose excellence in every important characteristic has placed it for the last four or five years in rank far before any other variety — Mr. Downing himself, greatly preferring it to the Colossal, which is its nearest competitor, and to which it has a strong resemblance. Besides being the earliest of all, and most productive, as well as finest flavored, and least acid, it has a skin so thin that removing it is quite unnecessary, and its pulp when stewed has the uniform consistence of baked Rhode Island Greening, and it continues equally crisp and tender throughout summer and early autumn.
Source : The Horticulturist and journal of rural art and rural taste -1858, A.J. Downing, 1858

Linnfeus, however, in some points, is in advance, having less filament or fibre in the stalks, and richer.
Source : The Gardener's monthly and horticultural advertiser, Vol3 No1, 1861, John Saul, Washington City, D. C., 1861

Large and tender; the popular market variety
Source : Rhubarb - American Heritage Vegetable, David S. Shields, McClintock Professor of Southern Letters, at the University of South Carolina, and Stephen Spratt, graduate student in English at the University of South Carolina., 2024

One of the old standards, grown extensively in England and parts of the United States, a favorite with many. Stalks large, pale green splashed with red; flavor fine, not a long season cropper and in hotter sections very short lived and uncertain to give satisfaction, not as prolific as Strawberry. We do not recommend large plantings of this variety especially on the Pacific Coast.
Source : Wagner Nurseries Catalog, 1923

Large, early, tender and fine. The best of all.
Source : Dybvig Nursery 11th annual catalog, 1919

Linneaus Rhubarb— 13R3— (Hardy, grows for years without replanting.) The first vegetable of spring. Contains an abundance of vitamins A and C. Easy to grow, wonderful for pies, sauces, wine and canning. The standard commercial variety grown from re-selected seed.
Source : Spring Hill Nurseries 100th anniversary, 1949

Myatt’s Linnzus, very large and fine, rich flavor, 25 cts. each $1.50 per doz., $10.00 per 100.
Source : Abridged catalogue of fruit and ornamental trees, evergreens, & c offered for sale by John Saul, Washington, D.C, John Saul, Washington, D.C., 1878

The favourite old sorts of rhubarb were the Tobolsk and the Elford or Buck’s; the latter comes from R. undulatum, and is one of the best in flavour, as well as of a flue red colour. Other good sorts of more modern date are Mitchell’s Royal Albert, Dancer’s Early Scarlet, Myatt’s Linnaeus, and Myatt’s Victoria, the last a large-growing thick-stalked kind, the others being all earlier sorts. Johnson’s St Martin’s and Salt’s Crimson Perfection are also favourite kinds; and Stott’s Monarch grows to a very large size.
Source : Encyclopaedia Britannica, Ninth Edition, Vol XII, 1881

Linnaeus, a finely coloured old kind.
Source : Catalogue of fruit trees cultivated by George Bunyard & Co., Royal Nurseries, Maidstone, 1898-1899, 1898

JUST RECEIVED from Europe MYATTS VICTORIA RHUBARB ROOTS AND LINNAEUS RHUBARB ROOTS. For sale by R. L. ALLEN. 189 & 191 Water-st., New-York.
Source : American agriculturist Vol 17 - 1858, 1858

On en connaît plusieurs variétés,entre autres : la variété Américaine appelée "Linnaeus”, qui est très hâtive, la “rhubarbe géante (Giant)" et la "rhubarbe Victoria” ; celle-ci est généralement préférée aux autres variétés.
Source : Le Canada français, 15 février 1907, vendredi 15 février 1907,

Myatts Linnaeus Rhubarb. An English variety—particularly tender, fine flavored and productive—Chas. Downing Esq., states it to be the best kind for Market or Garden. See his article in Horticulturist, last August.
Source : American agriculturist Vol 17 - 1858, 1858

Some varieties are almost colorless during cooking. These include Linnaeus and Timberley Early
Source : Rhubarb, Søren Staun Petersen,

Retour à la liste des variétés