11 www.SmallFarmCanada.ca 10 February 2026 TOP: KEITH - ADOBE STOCK GROWING IN THE DARK ARTICLE BY JULIE HARLOW ETIOLATE 1: to bleach and alter the natural development of (a green plant) by excluding sunlight 2a: to make pale 2b: to deprive of natural vigor: make feeble Do you recall being taught at school that plants need light to grow? That is part of the story, plants use light to store energy through photosynthesis which uses light to convert carbon dioxide from the atmosphere into stored forms of energy like sugars. Plants can keep on forcing growth using this store of energy even in darkness when stimulated by warmer indoor temperatures. Forcing plants with this method often has the added advantage of making the crop taste better because excluding light prevents chlorophyll forming which can be responsible for a bitter taste. FORCED RHUBARB In botanic terms rhubarb is a vegetable and referred to as ‘pie fruit’ in the UK. It is popular in Canada due to our Colonial history and a good choice due to it’s high vitamin C content and associated therapeutic properties. The concept of forcing rhubarb gained popularity in the early 1800s by growers of the Yorkshire Rhubarb Triangle. Forcing rhubarb in sheds allowed the British growers to produce it earlier than field grown and in greater quantities. Rhubarb is first cultivated in a field without harvesting for two years. During this time the plants store energy (carbohydrates) in their roots. After two years, and a fall frost or two, plants are moved into a shed and kept in complete darkness. In mid-December the heat is turned on in the barn or shed to 10˚C. The darkness ensures that energy normally used to grow large dark green leaves is diverted to grow stalks both larger and much sweeter than field grown. Forcing is so dynamic that you can hear the rhubarb growing in the barns. FORCING MIDDLE GROUND Plants in the barn are spent after this intense growing period and few gardeners want to lose their rhubarb plants to forcing, so a more palatable way may be to leave the plant in the ground and cover it with a large container or bin. The container can be weighed down to stop it being blown over and packed around the outside with straw or mulch to retain heat for an earlier harvest. Keep checking it and you can produce beautiful, pink-forced rhubarb, which is ready for harvest, often a month earlier than un-forced rhubarb. Please be warned that forcing weakens the plant and it should only be done in alternate years. Having more than one plant allows you to alternate to have an early harvest every year. BEANSPROUTS Beansprouts are a relatively easy crop to grow in the dark. They are also quick to grow and make a great addition to salads and stir fries. Beansprouts are grown from mung beans that are soaked before placing them in a ‘sprouter.’ Light is excluded with a cardboard box covering or by placement in a cupboard. The beansprouts require twice daily attention but are ready in about a week. Remove small leaves and any remains of the bean seed coat before eating, as these are slightly bitter. Mung beansprouts are typically grown in the dark to keep them pale, tender and prevent bitterness. Light makes them turn green and can affect their mild flavour, while darkness encourages long, white shoots. IS CHICORY ENDIVE? Belgian endive is unique with a head of tightly packed white leaves that have a slight bitter taste but offer culinary possibilities. Unlike most vegetables, it must be grown ‘twice’. Chicory seeds are first planted in spring in fields and grown out for 170 days. The plant is harvested in fall, and the roots are refrigerated forcing them into dormancy. The roots are started a second time to ‘force’ the plant under complete darkness, to develop the distinctive torpedo shape of Belgian endive. Darkness is important to maintain the light colour and sweetness of this winter lettuce. They mature in 21 to 24 days. UNCONVENTIONAL GROWING GROWING RHUBARB IN CANADA Rhubarb farming in Canada has been in sharp decline for several decades attributed in part to changing lifestyles and tastes. Off-shore competition from countries like Poland also dominate the frozen rhubarb market with very competitive pricing. In more recent years though, there has been a revival, a renewed commercial interest even before Canada Strong and pandemic pies. The interest in forcing rhubarb indoors has been growing in Canada’s north, where there are few options for fresh, local fruit and veg in February. 2225 Saucier Rd. Kelowna, BC V1W 4B8 250-448-1826 sunshinefarm.net Growing Community, Skills and Seed. Certified organic seeds for heirloom and unusual vegetables, herbs, grain and flowers. Home to Vocational Services for adults with developmental disabilities. Sunshine Farm aspires to epitomize a sustainable family farm which also serves its community. 519-595-3157 4072 Line 72 Millbank, Ontario N0K 1L0 IN-STOCK & READY TO GO! FINANCING! Kioti Snowblowers – Built for Canadian Winters. WHY DARKNESS IS KEY • PREVENTS GREENING: Darkness stops chlorophyll production, keeping the veg white or pale yellow and attractive to consumer • REDUCES BITTERNESS: Light triggers the production of compounds that can make the vegetable taste bitter, so darkness maintains a sweeter, milder flavor. • PROMOTES ELON‑ GATION: Growing in the dark encourages elongation and tenderness as shoots search for light, often resulting in thicker shoots. TOP: MATTHEW J. THOMAS - ADOBE STOCK | BOTTOM: ELLINNUR - ADOBE STOCK
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