Rhubarb Renaissance: A Curious plant indeed

Wednesday, April 10, 2019

Originally, rhubarb (Rheum palmatumn) was valued for its medicinal prowess. Native to the wintry steppes of Central Asia, Himalayas and Mongolia, the Chinese cultivated and harvested the big yellow root (da haung) for its strong purgative effect and as a cure-all for a raft of other afflictions. First documented in “The Shen Nong Ben Cao Jing”, the earliest book on materia medica, the Chinese have been conversant with its medicinal efficacy since 2700BC! Traded extensively along the ancient silk road routes, its therapeutic properties were soon held in high regard and demand, by the 10th century it became a major export and spread into India, Russia, Europe and North America.   Read More . . .


A Root that's Worth its Weight in Gold

Saturday, August 03, 2013

It’s old, it’s bold and has been around for more 2000 years.It’s cured the privileged and commoners alike. Its reputation of being fiery and untameable has tempted and tickled the palates of kings and ordinary people for centuries.Although in England, it was initially described as a sauce suitable only for country folk and robust labouring men as it is too strong for the tender and gentle stomachs of the landed gentry. It’s a perennial herb with large bright green leaves with prominent veins and toothed edges, which rise directly from a thick white root and it’s propagated by root cuttings.    Read More . . .