Rhubarb Root Cut

Botanical Name: Rheum palmatum

Common Name:

• English: Rhubarb, Turkish Rhubarb
• Also, known as: Akar Kalembak, Chinese Rhubarb, Chuong Diep Dai Hoang, Da Huang, Dai Hoang, Daioh, Daiou, Kot Nam Tao, Rawind, Rhabarberwurzel, Rhabarbarum, Rhubarb, Rhubard De Chine, Rhubarb Root, Turkey Rhubarb, Ta-Huang, Pontischir, Rhapontic, Rhubarbo, Rabarbaro, Chukri, Ravandehindi, Huang-liang, and East Indian Rhubarb, Turkish rhubarb 

Habitat:  Europe and Missle East

Origin: Turkey

Harvested: Wild or cultivated

Parts Used: Root                                                                 

General Information:

Rheum Palmatum root, also known as Da Huang, is one of the most common Chinese herbs. According to incomplete statistics, currently, there are more than 800 kinds of compounds in the proprietary Chinese medicines that contain rhubarb. Rheum palmatum is commonly misinterpreted to be one and the same with the familiar Rheum rhubarbarum or garden rhubarb we eat, there are several facets falsifying this assumption. Size is the most evident facet differentiating the garden variety, which grows only a few feet in height to the Chinese rhubarb that can produce as high as a six to ten-foot jointed stalk.          

Rheum Palmatum, is a perennial tall herb, in its natural habitat rhubarb plants usually grow in forest edge near the mountain or grassy slopes, wild or cultivated. The large basal leaves are palmate and somewhat rough with stout fleshy long handle, which is in similar length with the leaf. The root is thick, of an oval shape, sending off long, tapering branches; externally it is brown, internally a deep yellow color.  It has stout rhizomes. Stems are erect, about 2m high, hollow, smooth, and hairless. Inflorescence is large panicles, with terminal flowers. Pedicels are slender and with joints in the middle to lower part. Flowers are purplish red or mixed with red purple. Dark brown achene has 3 ridges, wings along the ridges, hollow top, and heart-shaped base.

Warnings: The leaves of this plant are poisonous and should not be used internally.

How to use:   

Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water. Bring the water to boil, reduce heat and simmer for 30-60 minutes. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal decoctions with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purposes ONLY.

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.