Botanical Name: Rheum Emodi
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Caryophyllales
Family: Polygonaceae
Genus: Rheum
Species: R. rhabarbarum
Popular Names: Himalayan Rhubarb, Indian Rhubarb, Thuzna, Revat Chinni
Part Used: Seeds
Habitat: Grown throughout the valleys in Himalayan region at an altitude of 3200m-5200m
Description
Rhubarb is a group of herbaceous perennial plants that grow from thick short rhizomes, comprising the genus Rheum. The large, somewhat triangular leaf blades are elevated on long, fleshy petioles. The flowers are small, greenish-white, and borne in large compound leafy inflorescences. Though the leaves of rhubarb are toxic, the plant, especially its stalk, has medicinal uses. In the past, the tender stick of rhubarb (dipped in sugar) comprised an affordable sweet for children in parts of the United Kingdom and Sweden. Rhubarb is still consumed in this way in Western Norway.
Plant Chemicals
Hydroxyanthracene derivatives are mainly emodin, chrysophanol and their glycosides. Other hydroxyanthracene derivatives are rhein, aloe emodin and physcion and their glycosides.
Uses and Benefits of Rhubarb
- Rhubarb is used as purgative and astringent tonic. Its stimulating effect, combined with aspirin properties, renders it useful in atonic dyspepsia.
- The herb can be used as a strong laxative. Its roots have been used as a laxative for about 5,000 years. They have an astringent-like effect on the mucous membranes of the mouth and nasal cavity.
- The root and stem of the plant are rich in anthraquinones, such as emodin and rhein. These substances are cathartic and laxative, which is also the reason why rhubarb acts a slimming agent.
- The root of the plant is also used in traditional Chinese medicine. It was also used in the medieval Arabic and European prescriptions.
- Rhubarb is used for making jams and sauce. It is also cooked with strawberries or apples as a sweetener or with stem or root ginger, to make various types of jams and sausages.
- It is also used to make a strong dye, which creates a golden hair colour and is suitable for those who have light brown or blondish hair. Simmer 3 tablespoonfuls of rhubarb root in 2 cups of water, for about 15 minutes. Leave overnight, and strain in the morning. First, test on a few strands of hair to see the effect, and then pour through the hair for a rinse.
- The leaves of the plant are used to make an effective organic insecticide for leaf-eating insects, such as cabbage caterpillars, aphids, peach and cherry slug, etc).
Cautions
The leaves of the plant contain poisonous substances such as oxalic acid, which is a nephrotoxic and corrosive acid. The oxalic acid- content of the plant may vary, though the typical value is around 0.5%. Its leaves should not be cooked with soda, which increases its poison- content.
It is believed that another unidentified toxin is present in the leaves. It might be anthraquinone glycoside, also known as senna glycosides. It also makes the consumption of rhubarb leaves harmful.
