Herbaceous perennial with large green, roughly textured foliage and thick stalks that start out red at the base and fade to green near the leaf. Stalks can be harvested the second year and are great for pies, crisps, cobblers, and preserves. Do not eat the leaves as they contain poisonous oxalic acid. Plant in full sun and moist, well-draining soil.

Size: 4″ Pot

Photo Courtesy of Baker Creek Heirloom Seeds/RareSeeds.com