Rhubarb Root Powder

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

Habitat:  Europe and Middle 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 in 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:

Powdered Herb:

There are different ways to use powdered herb.

Food Preparation: You can add powdered herbs to any super food, herbal smoothie, sauces, spreads and even cookies. Also for children, you can mix powdered herbs with honey or glycerin to make a paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help the medicine go down. This method is also known as "Electuaries".

Capsules: Encapsulating your own powdered herb at home, give you assurance that the contents of the capsules are pure herb and no filler or any other products. These capsules can be taken with liquid.

Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.

Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot. 

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.