The properties of Rhubarb
Rheum palmatum is a species of flowering plant in the knotweed family Polygonaceae. It is commonly called Chinese rhubarb, ornamental rhubarb, Turkey rhubarb or East Indian rhubarb.
Rheum palmatum is a herbaceous perennial related to the edible rhubarb. It is primarily used in traditional medicine.
The cut-up and dry root of Chinese rhubarb
The root is known for its purported purging effects and suppressing fever. In ancient China, rhubarb root was taken to try to cure stomach ailments and as a “cathartic” (an agent used to relieve constipation), and used as a poultice for “fevers and edema” (swelling caused by fluid retention in the body tissues).
Pregnant women should avoid all intake of the plant since it may cause uterine stimulation. If taken for an extended amount of time, adverse effects include: “hypertrophy of the liver, thyroid, and stomach, as well as nausea, griping, abdominal pain, vomiting, and diarrhea.”
Though the root of the Chinese rhubarb is a key facet of herbal medicine, its leaves can actually be poisonous if consumed in large amounts due to the oxalic acid content. Patients with “arthritis, kidney problems, inflammatory bowel disease, or intestinal obstruction” should refrain from consumption.
