Classic Rhubarb Young Plants

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Classic Rhubarb Young Plants

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The new market for premium vegetable plants

The new market for premium vegetable plants

Lubera.com, the online store of our sister company, has been selling premium vegetable plants for several years. These are grown in 1.3-litre square pots, packaged with care and then reliably shipped to customers. The price for most plants is currently around EUR 5.50, with a price increase of 10% planned for 2025. But how big is this market? What are Lubera's experiences in general? We are not initially discussing which companies could produce these young plants and where they are sold, we...

From rhubarb to Barber® - how a boring plant becomes exciting again

From rhubarb to Barber® - how a boring plant becomes exciting again

The future of rhubarb - with new variety families from Lubera Edibles

Once upon a time there was a plant that was also called the root of the barbarians because of its former use as a root medicinal plant: Rhubarb, Rheum rhabarbarum. And a rhubarb was a rhubarb, there were varieties but they seemed pretty interchangeable. How many rhubarb do you need in your assortment? One at the most!

Lubera Edibles Podcast #15: Not all rhubarb is the same

Lubera Edibles Podcast #15: Not all rhubarb is the same

A look into the history of rhubarb reveals a great past. The Arabs brought the root of the barbarians, which is the transcription of the Latin/botanical name of rhubarb, to Europe. The Russian Tsar later claimed a trade monopoly on rhubarb roots. It was only towards the end of the early modern period (at the beginning of the 18th century) that rhubarb was rediscovered as a vegetable plant. At that time, rhubarb was not cultivated much compared to other fruit and vegetable species. Great things...

What do rhubarb actually taste like?

What do rhubarb actually taste like?

Frederik Vollert, Moritz Köhle and Maja Pfund from Lubera’s breeder team are currently taking over the Lubera kitchen at the end of April – to cook and taste rhubarb. This is a rather unusual picture: dozens of rhubarb bowls on the table, men and one woman standing around the rhubarb table discussing the finer points of rhubarb flavour. What is going on? The Lubera editorial team wanted to know more and asked the acid-minded rhubarb enthusiasts and rhubarb chef Frederik Vollert about...