Description

Botanical name: Rheum Officinale

Origin: China

Rhubarb is a vegetable in the buckwheat family, also known as the knotweed family of plants.

Although it’s a leafy green, the leaves are toxic due to the presence of oxalic acid. The stems, however, are cooked as a vegetable and made into pies. The roots, which contain stilbenoid antioxidant compounds similar to those found in grapes, are typically tinctured.

For centuries, rhubarb root has held a prominent place in Chinese herbalism and is featured in many classic formulas today. At one time, the herb was a major item of trade along the Silk Road. Once China embraced free trade with the west, the root took on other common names that reference specific trade routes, such as Indian rhubarb, Turkey rhubarb and Russian rhubarb.

The potent astringent qualities of rhubarb root is owing to the roots tannin content. The herb also contains a number of anthranoid derivatives, most notably emodin and aloe-emedin.

Rhubarb root is used to produce teas and tonics, but is most often tinctured for internal and external use. The herb may also be ground into a powder for poultices and plasters, or for encapsulation as a dietary supplement.