Scientific Name: RHEUM EMODI Rhubarb is a long lived perennial aromatic plant associated with quayside, and is inhabitant in Siberia but according to historical records rhubarb was said to have been first grown and used by the inhabitants in Mongolia.
This particular herb has large heart shaped and curvy basal leaves that have a ripe green or red colored tail.
Flowers of this herbal plant are small in size and white in color but one thing that people needs to be cautious of is that rhubarb’s leaves are poisonous due to the presence of some kind of acid on its surface.
English Name: Rhubarb, Himalayan rhubarb (for its growth in Himalayas) and Indian Rhubarb.
Commercial use: Seed. For, all saleable and remedial use, seeds are the only part of this parsley plant that are exploited on large scale. Rhubarb is widely misused by the female section of the population, especially models to tone down their body.
Rhubarb is also used in wines and is added as a sweetener in strawberry jams or squash.
Climate: Rhubarb needs a lukewarm weather for its good growth at a height above 3000 meters. In India, rhubarb can be found in and around Himalayan area. Seeds for fresh rhubarb plants are normally sown in the month of February or March.
Utilization: Rhubarb is an herbal plant used for medical purposes in direct or indirect form.
When used in liquid form (such as syrup or in types of refresher drinks), rhubarb has a bitter taste to it and when used for medication (tonic syrup) it causes a burning sensation.
It is normally, used to treat digestive disorders and is brought into use when people have suffered from prolonged illness.
Rhubarb is also used to treat diarrhea. In fact,In fact, it has been used in china as a medicine since the ages.