Product: Rhubarb Root
Latin Name: Rheum officinale
Plant Family: Polygonaceae
Description: Our rhubarb root is also known as Chinese rhubarb and should not be confused with garden rhubarb (Rheum rhaponticum); it’s an herbaceous perennial herb native to China and Tibet, now cultivated in many countries in the western world which grows to a height of 2-3 metres. The leaves are palmate and deeply indented and jagged, deep green in colour on the upper surface, paler green below 30-60cm in diameter. Stems are stout, ridged and hollow, the inflorescences form terminal panicles composed of pedicels of small white to greenish-white flowers which are hermaphrodite. The rhizome is fleshy and spreading with fibrous ends and reddish brown in colour.
Brief History: The Chinese used rhubarb root as a medicine as far back as 114 B.C., In the 1st century A.D. Dioscorides and Pliny wrote of rhubarbs use for treating cramps, convulsions, wounds and bruises. By the 18th century in Europe rhubarb was being used as a laxative by the herbalists of the day. Culpeper says ‘it is a mild purgative, and also a mild astringent. It strengthens the intestines and generally leaves the belly costive, for which reason it is preferred to other purgatives’.
SUGGESTED USEUses: No non-medicinal uses for this herb are known
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.
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