Rhubarb (Rheum rhabarbarum) is a hardy, herbaceous perennial plant known for its large, crinkled green leaves and thick, fleshy, reddish or pink stalks. It belongs to the Polygonaceae family and is native to Asia, particularly Tibet and Mongolia, but is now widely cultivated in temperate regions around the world.
While the stalks are edible and prized for their tart flavor, the leaves are toxic due to high levels of oxalic acid and should never be consumed. Rhubarb stalks are commonly used in desserts like pies, crumbles, and jams—often paired with sweet fruits like strawberries to balance their sharpness.
In addition to its culinary uses, rhubarb has a long history in traditional Chinese medicine, where its roots were used as a powerful laxative and digestive aid. The plant prefers cool climates and thrives in well-drained, fertile soil. Its unique flavor and dramatic appearance make it a favorite in both kitchens and gardens.
Family Name: POLYGONACEAE
Botanical Name: RHEUM EMODI
Common Name: RHUBARB, HIMALAYAN RHUBARB, INDIAN RHUBARB, THUZNA, REVAND CHINNI
Part Used: SEEDS
Habitat: Throughout the valleys in Himalayan region at altitude of 3200m -5200m.
Uses: Used as purgative and astringent tonic. Its stimulating effect combined with aperients properties renders it especially useful in atonic dyspepsia.