Rhubarb Root (Rheum officinalis)
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.
Rhubarb roots contain stilbenoid antioxidant compounds similar to those found in grapes, and are typically tinctured. The potent astringent qualities of rhubarb root is owing to its tannin content. It also contains a number of anthranoid derivatives, most notably emodin and aloe-emedin.
Rheum palmatum is a broadleaf, rhizomatous vegetable also known as da huang, Chinese rhubarb and, in the United States, as wild rhubarb. The plant is naturally distributed throughout China, Tibet and parts of Europe as well.
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.
Our rhubarb root for sale 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.
Origin: China
Active Compounds: Tannins, Volatile oil, Anthraquinone, Stilbene
Plant Part Used: Root
Processing: Cut & sifted
Storage Tips: Store in an airtight container in a cool, dark place.
Appearance and Aroma: Small, woody chips without remarkable aroma.
Cosmetic Uses: Decoct in hot water or tincture for topical use for minor skin irritations.
Culinary Uses: May be used to make teas and tonics. The root is frequently tinctured.
Flavor Profile: Very bitter and astringent tasting.
Safety: Do not use during pregnancy. This herb is not intended for long-term use. Do not use this herb if you take Lasix (furosemide) because the laxative action promotes the risk of potassium depletion.
Before making any changes to your diet you should always consult with your doctor, especially if you are pregnant, nursing or have existing conditions.
This information is for educational purposes only and has not been evaluated by Canada Health or the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.