Scientific Name: Rheum Palmatum
Origin: United States
Common Names: Turkey rhubarb, Amla-vetasa (Ayurvedic)
Chinese rhubarb, Da-huang, Ta-huang (Chinese)
Part used: Root
Active Compounds: Flavone, Gallic acid, Glucogallin, Palmidine, Pectin, Phytosterol, Rutin, starch, and Tannins, Anthraquinones, Chrysophanol, Physcion, Sennidine, Rheidine, Tetrarin, Catechin, Pectin.
Background: In use for over four millennia, Rheum palmatum originated in northwest China and Tibet. Its cultivation and use were pervasive throughout India. It was established in Europe during the Renaissance period, proceeding into Asia Minor. As European settlers traveled to America and continued westward, to ensure their survival they included the highly valued Turkey rhubarb rootstock among their limited supplies.
Description: This species of rhubarb, native to Tibet and China, is a perennial herb resembling common garden rhubarb. Conical rootstock is fleshy and yellow inside. Large, cordate, almost orbicular, 7-lobed leaves grow on thick petioles 12-18 in. in length. The hollow flower stem, growing to 5-10 ft, bears a leafy panicle of greenish or whitish flowers.
Safety: Use only as recommended.
The leaf blades (not the stalk, or root) contain oxalic acid in quantity sufficient to cause poisoning, even fatality. Continuous, prolonged use is not advisable.
Pregnant and nursing women are cautioned against its use.
Also avoid when gout or arthritis are present.
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For educational purposes only
This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.