shopping Rhubarb root - two varieties
Rhubarb root powder imagelearn more
[ 5029 ]Rheum Officinale

Rhubarb Root Powder

1/4 Pound:  $4.86 Pound:  $10.81  100+ Pounds:  contact
Rhubarb root, c/s imagelearn more
[ 712 ]Rheum officinalis

Rhubarb Root Cut & Sifted

1/4 Pound:  $5.15 Pound:  $11.45  100+ Pounds:  contact
We offer discounted pricing on orders over 100 pounds. Contact Us

Wholesale Rhubarb root

Rheum officinalis
plant overview
ancient traveler of the silk road

Rhubarb is a leafy green that is related to buckwheat and is considered both a vegetable and a fruit in the U.S. The leaf is generally discarded because it often contains unsafe levels of oxalic acid, but the pink-colored petiole, or stalk, is traditionally cooked in sugar as a pie filling. The rhubarb root is highly valued in Asian culture. Rhubarb root, referred to in China as da-Huang, is harvested from mature plants that are between five and ten years old. The root is then carefully dried for rhubarb root uses that include making tinctures and extracts. Where to get rhubarb roots for sale, wholesale? Our rhubarb roots for sale come in ¼ pound and full pound quantities.

Clicking "learn more" next to each variety will take you to individual product pages for details.

01.
A Bit of Botany

a little botanical information about rhubarb

description
Rheum palmatum is a member of the Polygonaceae family. Its rather large leaves are jagged and hand-shaped, and will grow to at least two to three feet wide. It can produce a jointed stalk as high as a six to ten feet, with loosely branched clusters of flowers along the tips. These mature to a red color from their often yellow or white blooms. The plant has rather thick, deep roots.

common names & nomenclature
The name rhubarb comes from the late Middle English, from Old French reubarbe, from a shortening of medieval Latin rheubarbarum, alteration (by association with rheum ‘rhubarb’) of rhabarbarum meaning ‘foreign rhubarb,’ from the Greek rha (also meaning ‘rhubarb’) + barbaros meaning ‘foreign.’

Also known as:
Turkish rhubarb, Turkey rhubarb, Chinese rhubarb, Indian rhubarb, Russian rhubarb, rhubarb root, da-huang

Rhubarb Root, the ancient traveler of the silk road

02.
Where in the World

habitat and range for rhubarb

Rheum palmatum is native in the regions of western China, northern Tibet, and the Mongolian Plateau, cultivated widely in many parts of the world.

03.
Cultivation & Harvesting

climate
Grows often in scrub, rocky places and by streams, 2500 - 4000 meters high. Can also grow on slopes and valleys at elevations of 1500 - 4400 meters in full to part sun.

soil
Prefers a well-drained soil.

growing
Sow seed in autumn in a shaded cold frame. The seed can also be sown in spring in a cold frame. When large enough to handle, transplant the seedlings out into individual pots and grow them on in the greenhouse or cold frame for their first winter, planting them out in the spring. Can also be divided in early spring or autumn. Divide up the rootstock with a sharp spade or knife, making sure that there is at least one growth bud on each division. Larger divisions can be planted out directly into their permanent garden locations.

harvesting
The roots are harvested in October from plants that are at least six years old, they are then dried for later use.

preserving
Store dried rhubarb root pieces in an airtight container in a cool, dry place.

worth noting
The leaf is generally discarded because it often contains unsafe levels of oxalic acid.

04.
The Rest of the Story

additional information

Rhubarb (Rheum officinale and Rheum palmatum) is a robust perennial botanical with a history of use that dates back thousands of years to ancient Asia. While the garden variety (Rheum rhabarbarum) is a familiar culinary plant, the species utilized in botanical traditions are much larger, often reaching heights of 10 feet with thick, branching roots that are brown on the exterior and vibrant yellow within.

The primary distinction between garden rhubarb and the species found in traditional herbals lies in their size and the maturity of the plant. Garden rhubarb is smaller, typically reaching about 3 feet, and is primarily valued for its stalks. In contrast, traditional preparations focus on the root of the larger species, which is harvested after at least four years of growth. These roots contain naturally occurring compounds such as anthraquinones and tannins, which give the root its characteristic yellow color and astringent profile.

In botanical traditions, rhubarb root is prepared as a decoction, tincture, or finely ground powder. It is a common ingredient in historical tea blends and is frequently paired with aromatic herbs like ginger or fennel. Because the root is quite dense, it is often simmered for 10 to 15 minutes to incorporate its constituents into a tea.

It is important to note that while the stalks and roots are the utilized portions of the plant, the large green leaves of all rhubarb species contain high levels of oxalic acid and should never be consumed. Because rhubarb root is a potent botanical, it is generally not recommended for use during pregnancy or for individuals with specific digestive considerations. Consulting a healthcare professional is recommended before adding concentrated rhubarb root preparations to your routine.

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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.

please be advised:  Before making any changes to your diet you should always consult with your doctor, especially if you are pregnant, nursing or have existing conditions.

All reviews solely reflect the views and opinions expressed by the reviewer and not that of Monterey Bay Herb Co. We do not verify or endorse any claims made by any reviewer. None of these statements have been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.