How to Harvest Victoria Rhubarb Seed

Watch for flower stalks emerging from the center of the leaves in mid-spring or early summer. Remove all but one of the flower stalks so that you can harvest seeds without significantly lowering the plant's leaf production.

Let the dainty, densely packed flowers fade and ripen into seed capsules. Leave the capsules in place until they dry out and turn papery and light brown with a reddish center. Avoid splashing water on the seeds at this point because they may mold.

Clip off the "Victoria" rhubarb seed stalk at the base using sharp pruning shears. Put on garden gloves. Hold the stalk over a large bucket. Strip off the seeds into the bucket by hand. Discard the stalk.

Spread the "Victoria" rhubarb seeds on a baking sheet. Cover the baking sheet with a pillowcase or another breathable piece of fabric. Set the baking sheet in a warm, dry place out of direct sunlight for one week to further dry the seeds.

Pick through and sort the seeds. Remove any with a visibly empty hull, signs of mold or insect damage. Put the healthy seeds into an envelope or wrap them in a folded piece of paper. Label the envelope with the cultivar name, "Victoria," and the date of collection.

Store the envelope in a cool, dry place away from light and sources of moisture, such as inside a linen closet. Store them inside the refrigerator in warm, moist climates. Use the seeds within four years, for the best results.

Test the viability of the seeds one month before sowing. Wrap 10 "Victoria" rhubarb seeds in moistened paper towel and place it inside a plastic bag. Keep the bag in a warm place out of direct sunlight for five days.

Unwrap the paper towel. Count the number of seeds that sprouted to determine the germination percentage. If one seed sprouted, the germination is 10 percent; if five seeds sprouted, the germination percentage is 50 percent. Anything over 50 percent is viable enough for sowing.