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Victoria Rhubarb

A perennial vegetable that is frequently cooked into pies, Victoria has been around for more than 150 years. It has large, fat stems with bright red skin. It’s not stringy and has an apple-gooseberry flavor with a hint of lemon or grapefruit. It can be used in jams, tarts, soups, and sauces.


Minimum of 25 seeds per packet.


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