Rhubarb (Rheum officinale)

Scientific and common name
Rhubarb is considered a vegetable. Firstly observations and then research have proved that rhubarb is also a medicinal plant with notable effects. There are many species of rhubarb their Latin name being Rheum palmatum, Rheum officinale and Rheum rhubarbarum. Commonly rhubarb is also known as Chinese rhubarb or wild rhubarb. It is a plant originated in north China and can be met there in the spontaneous flora.

Presentation
Rhubarb, still very little known, is a perennial herbaceous. It can reach 2.5 m in height, being a strong, vigorous plant, ready to live a long time even in tough conditions. It can live even 10 years. The Rhizome and roots are very developed parts, being thick, fleshy, and consistent. They have medicinal properties that regard the kidneys and the stomach. In the first year the rhubarb develops leaves in the shape of rosettes. The leaf stalk is good to eat and has known a significant culinary carrier. Actually, the rhubarb is an old plant in the international kitchen. The rhubarb flowers have a purple color, are small but together they form a panicle of big dimensions. With these properties the rhubarb is a true monument among the herbaceous.

Medicinal products
The first who promoted the medicinal preparations based on rhubarb are the Chinese. Put to several decortications, the roots and the rhizome have important laxative and purgative properties. It appears that exactly because of these properties the Chinese enhanced their interest in the rhubarb, discovering lately that it is efficient in no less than 35 illnesses. Moreover, the rhubarb is a unique tonic for the digestive system, but also for the whole organism being useful in anemia, lazy digestion, lack of food craving, liver illnesses, constipation, derangements at the intestinal level (reestablishes the balance in the activity of the stomach and intestines). From the roots and rhizomes of the rhubarb a powder with extremely bitter taste is prepared. This preparation is efficient only when it is obtained from the roots and rhizomes of the plants that are over 6 years old.

Usual dishes
For current consumption, the leaf stalk is harvested from the rhubarb. Rarely and only if they are very young, the leaves are also consumed but that is not indicated. The leaf stalk has a sweet –sour taste. From them soups, compotes, jams, soufflés, salads and even a pudding are prepared. The juices can be used for souring certain foods, including soups and salads.

Contraindications
The medicinal capacity of the rhubarb is proved also by the fact that it has a lot of counter-indications, which means it has many active components, which in some situations can enter in chemical conflicts. So, the preparations based on the rhubarb rhizomes and roots, which mean the strictly medicinal preparations, are not recommended to old people, people who suffer from heart diseases, children under 12 years old, people with kidney illnesses and pregnant women. According to specialists, in medicinal practices the rhubarb cannot be applied for more than 14 days. Evidently the culinary preparations resulted from the leaf stalks are not so active, proving to be beneficial for the general state of health. The rhubarb leaf stalk seems to be the only part in which the concentration of active ingredients is lower which makes it bearable for a current diet. Due to its ingredients the rhubarb will be avoided by those who suffer from oxalic lithiasis, hemorrhoids or gout.

Who can use the rhubarb?
As a food it can be consumed by both men and women, being a general tonic, with significant positive effects in kidney and stomach illnesses. It is also very useful in anemia. As an aphrodisiac medicinal plant it is recommended to the men and less the women. All preparations based on rhubarb, the foods as well as the medicinal ones, seem to have aphrodisiac effects more or less significant, evidently according to the quantity of rhubarb contained.

Active principles
The substance specific to the rhubarb is rhein. Apart from this compound, the rhubarb also contains vitamins B1, B2 and C, microelements, proteins, gallic acid, oxalic acid, lactic acid, citric acid, volatile oil and tannin. The presence of the lactic acid is considered to be very important. The root and the rhizome of the rhubarb contain compounds called anthranoids, these being responsible for the laxative effect of this plant, which is still greatly unknown.

The impulse
Being a general depurative agent as well as a general tonic, the rhubarb sets the blood into motion and in this way galvanizes the whole activity of the organism. So, the rhubarb proves itself to be a general tonic and a very healthy aphrodisiac, especially that the rhubarb juice can be combined with other natural aphrodisiacs like the pomegranate juice, honey, minced garlic, celery juice. These combinations can be done on the spot according to taste and inspiration, the consequences in the physical and spiritual plan being among the best. Next to ginseng, cinnamon and vanilla, the rhubarb is a part of the recipe of the 4 aphrodisiacs famous in Western Europe.

More Rhubarb Recipes