Variétés

Rhubarbe Mammoth Red

Synonymes : Stott's Mammoth, Large Red

Aussi connu sous le nom de The Giant, Stott's Mammoth ou simplement Mammoth. Excellente récolte, la plante pousse de 1,25 à 1,5 m de haut. Les tiges sont rouge foncé.

Un bon producteur, avec des tiges plutôt nombreuses, courtes et épaisses, et de couleur rouge foncé. La texture et la saveur ne sont pas aussi bonnes que celles des variétés plus petites, mais elle a une belle apparence très attrayant et est une récolte abondante. C'est une excellente variété à forcer.

Couleur pétiole : Rouge foncé

Citations portant sur la Rhubarbe Mammoth Red

Mammoth Red: A rank grower, with stalks rather numerous, short and thick, and deep red in color. The texture and flavor are not so good as in smaller sorts, but it has a very attractive appearance and is a heavy cropper. It is an excellent forcing variety.
Source : Rhubarb in Alberta, J.S. Shoemaker, 2024

Among the most vigorous culinary rhubarbs, with long, thick, deep red petioles, and plant height to about 1.6 m.
Source : Horticultural Reviews, Volume 40 - Wiley-Blackwell - 2012, Thomas M. Gradziel, Kim E. Hummer, Paolo Inglese, 2012

Mammoth Red or Stott's Mammoth — This is catalogued under several different names, but is commonly known by the wholesale growers of the eastern, central, and northern states as the Mammoth Red, or Simply as Mammoth. On the Pacific coast the same variety, or one very similar, is called The Giant. It is a tremendous cropper, growing four to five feet high, including leaves, in field culture and producing a great number of short, thick stalks to the hill. The color of the stalks is a deep red, whether grown outdoors or in the forcing house. The texture and flavor are not so fine as with the smaller and less rankly growing varieties, but the general appearance is so attractive that the Mammoth will crowd out the earlier and smaller sorts as soon as it appears in the market. For winter forcing it is preferred by many growers to any other kind. It is a steady yielder throughout the season, and gives comparatively little trouble with the stalks.
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

This variety is the largest and most productive of all the kinds of Rhubarb, and ranks third in earliness. It is raised almost exclusively in this section for main crop. The name indicates its variety as it produces an abundance of mammoth stalks of dark red color, growing from four to five feet high and fully four inches in diameter. Finding sixty stalks in a hill is of no rare occurance and it is by far the best variety for main crop I have ever raised or seen. We have over three acres of this one variety and intend to increase this the following spring. ‘The Mammoth Red finds a ready sale in Milwaukee from May to July, and may be picked in moderate amounts until the fall. Our last picking this season was the third of October, making almost five months from when we started in the spring Of course these late pickings are of limited amounts and generally picked for our regular customers. If this variety is put. to high cultivation in open ground and forced in Green Houses during the winter it may be picked almost ten months in the year. Fig. No. 22 is a hill of Mammoth Red Rhubarb, photographed in May. This kind is supposed to be catalogued under several assumed names, but is really the one variety. It is excellent for all purposes and makes handsome bunches for market. It may be carried to the house for preparing as soon as it is pulled, it having thick stout stalks-and is not so liable to break as the Linneeus and Victoria. If my readers wish to force Rhubarb in Green Houses, plant the Mammoth Red by all means. As it will produce a greater quantity of large stalks than any other, and more than that, it will bring you a better profit for your labor. This being the point that all progressive farmers and gar- deners aim at, it should be remembered. Plant the best varieties and feed them and they will feed you. When digging the roots to be put in the forcing house they must be left whole and not divided. This variety needs very little pruning and produces very few seed stalks making it very easy to tend.
Source : Rhubarb or pie plant culture - The best varieties, Fred S. Thompson, 1894

A very large, early, desirable sort; tender and fine flavored.
Source : Dybvig Nursery 11th annual catalog, 1919

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