Rhubarb,More than laxative or astringent,Rhubarb Elixir and natural Anthraquinone source.
Basic Botanical Data of Rhubarb Root.:
Latin: Radix et Rhizoma Rhei
English Name: Rhubarb Root
Botanical Name: Rheum palmatum (also known as Rheum officinale and Rheum tanguticum )
Botanical Source:Rheum palmatum L.(Zhang Ye Da Huang);Rheum.tanguticum Maxim.ex Balf.(Tang Gu Te Da Huang);Rheum.officinale Baill.(Yao Yong Da Huang)
Plant Family: Polygonaceae
Common name: Chinese Rhubarb, Da Huang (Mandarin), East India Rhubarb, Rhubarb Root,Kui Ye Da Huang,Bei Da Huang,TianShui Da Huang.Jiang Jun,General.
Medicinal Parts Used: Root and rhizome of Rheum palmatum and other species mentioned above, not the garden rhubarb.
The root and rhizome of Rheum palmatum L. (sorrel rhubarb), Rheum tanguticum Maxim. et Balf. (Tangut rhubarb) or Rheum officinale Baill. (medicinal rhubarb), a perennial herb, of the Polygonaceae family.
Rhubarb refers to any of several species of the genus Rheum. Rhubarb is best adapted to the cooler parts of the temperate zones. The perennial grows to about 2 m by 0.8 m. It is in flower from June to July. The flowers are hermaphrodite (have both male and female organs) and are pollinated by wind. The plant requires well-drained soil and can grow in heavy clay soil. It can grow in semi-shade (light woodland) or no shade.
The plant's fleshy, tart, and highly acid leafstalks are used in pies, often with strawberries, in compotes and preserves, and sometimes as the base of a wine or an aperitif. The roots withstand cold well, although the tops are killed in autumn.
The rhubarb's leaves contain a toxic substance called oxalic acid and are usually not eaten, except in certain areas of the Himalayas, where they may be cooked and consumed.
The species of this page is native to east Asia, and is grown in China. In China, the sorrel rhubarb (Rheum palmatum) and Tangut rhubarb (Rheum tanguticum) are called northern rhubarb and mainly produced in the provinces of Qinghai, Gansu,SiChuan,Tibetan etc., while medicinal rhubarb is called southern rhubarb and mainly produced in Sichuan,Hubei,Yunnan,Guizhou province.
The herb is harvested when the stems and leaves wither at the end of autumn or when the sprouts come out the following spring. Fibrous roots are removed from the root, then peeled, cut into pieces and dried for use when raw or after being parched with wine, steamed with wine or charred.
- 1.Rhubarb,More than laxative or astringent,Rhubarb Elixir and natural Anthraquinone source.
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