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Lowberry® Lilibarber®

A rhubarb through and through – in miniature form!

Lowberry® Lilibarber®
 
 
 

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Article number: 2192631

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Product information "Lowberry® Lilibarber®"

Whether for a curry dish, salad or hipster smoothie, fresh mini rhubarb from your balcony is now available!
As the first fruit of the spring, rhubarb traditionally belongs to the berry range. The Lowberry® Lilibarber brings the rhubarb flavour and freshness to the balcony garden, but also enables completely new types of use.

Is rhubarb a berry? Of course not, but for over 100 years, rhubarb has often been bred and offered by specialised fruit and berry nurseries. This absolute novelty, a kind of Liliput rhubarb, truly lives up to its name: the plant is only 30 cm high. At first we were a bit perplexed: how should we use such a small rhubarb, but then we began cooking and trying it out, and suddenly culinary ideas gushed out of us and the Lilibarber® came forth.
 
Growth: The stalks and leaves only grow about 10 cm high; they hang in the autumn; if they are not harvested, the sometimes hang over the edge of the pot. The stalks are only 3 - 4 mm thick; the use is more like for herbs and spices than traditional rhubarb. Yes, Lilibarber® is a rhubarb, but has at most 20 - 30 percent of the dimension of large rhubarb varieties
Harvest: Continuously from spring through the entire summer, until late autumn. It always produces new stalks
Flavour: The special flavour of rhubarb, tart freshness; the aroma is present both in the leaves and in the stalks
Cultivation and overwintering in the pot: Growing in pots is easy; every 2 - 3 year, the rhubarb should be divided in the summer (at the end of June) and fill the empty half with new soil so that the rhizome can develop well; alternatively, the plant can also be repotted into a new bigger pot; keep moist in the winter; keep in the shade and cover the pot ideally with insulating material, leaves or pine needles
Use: Freshly chopped as an accompaniment to salads. We favour the use as an aromatic counterpoint in various dishes, also in desserts
 
  • Ripeness/Harvest Period May, June, July, August, September, October
  • Final height 60cm to 80cm
  • Final width 40cm to 60cm
  • Available March, April, May, June, July, August, September, October, November
  • Sweetness sour
  • Use beds/borders
  • Hardiness hardy
  • Soil heavy, moderately heavy, light, slightly alkaline, neutral, slightly acidic
  • Location partial shade, full sun
  • Leaf Colour green
  • Lubera Selection This plant is an exclusive launch from Lubera. Lubera searches worldwide for new varieties and species that will make gardening more exciting and easier! We encounter new products again and again that we can exclusively bring to the market after intensive testing.

Customer comments "Lowberry® Lilibarber®"

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Do you want to ask a question about "Lowberry® Lilibarber®"?

Take advantage of this form for your questions(s) about the product "Lowberry® Lilibarber®". Your question(s) and also the answers (from the Lubera® team and other garden friends) will be published here.

Sep 25, 2016

Toxic leaves (katherine Thomas)

I would like to ask the same question as the previous person., as I don't see the reply. Rhubarb leaves are toxic and mus'nt be eaten, so why do you show them chopped ready for cooking. Also will this rhubarb grow in a hot country, my daughter has tried several times to grow conventional rhubarb in a pot on her balcony in Italy and has always failed, so I'm interested in taking a root out to her.

 
Sep 26, 2016

Toxic leaves (Sonja Dreher)

Hello,
as a little spicy addition in a salad, or cooked, it is not toxic.
It contains oxal-acid like spinach or some sort of edible sorrel too. Sure we would not recommend it, if it would be harmful.
You can try the Lilibarber in Italy. The pot soil should be one that is also suitable for roses. The pot has to be well drained, otherwise the roots will start rotting.

kind regards
Your Lubera Team

Sep 20, 2016

Toxic Leaves (Hazel Delamare)

Surely Rhubarb leaves are toxic to eat????? Why do you show them chopped to cook????

 
Sep 26, 2016

Toxic Leaves (Sonja Dreher)

Hello,
as a little spicy addition in a salad, or cooked, it is not toxic.
It contains oxal-acid like spinach or some sort of edible sorrel too. Sure we would not recommend it, if it would be harmful.

kind regards
Your Lubera Team

May 21, 2016

Availability (luke graham)

Hi, when can I order this?

 

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