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Botanical Name: Rheum rhabarbarum
Country of Origin: China
Production:The roots are harvested in the fall or early spring, washed, and then cut into small pieces and dried.
Description:Rhubarb root is a perennial plant with large leaves and a long, thick stem that is used in cooking and medicine. The root is brown and has a fibrous texture.
Uses:Rhubarb root has been used in traditional Chinese medicine for thousands of years to treat digestive problems and other ailments. It contains compounds called anthraquinones, which have laxative and anti-inflammatory effects. Rhubarb root is also used in cooking to add a tart flavor to dishes such as pies and sauces. However, it should be used in moderation as large amounts can be toxic.
Storage: Store in a cool, dry, dark place in an airtight container. Refrigeration not required.
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