Rhubarb

Rhubarb is often dubbed the "pie plant," and the stalks, soft and delectable when baked, do make a divine pie filling. But pie is by no means the only way to experience rhubarb. This tart vegetable is as delicious in a savoury dish as it is in a sweet one.

Nutrition:  Rhubarb has a long history of herbal usage. The primary result of rhubarb root as an herbal medicine is a positive and balancing effect upon the digestive system. Rhubarb is one of the most widely used herbs in Chinese medicine. Rhubarb roots are harvested in the fall from plants that are at least six years old. The roots are then dried for later use. The root is used as an anticholesterolemic, antiseptic, antispasmodic, antitumor, aperient, astringent, cholagogue, demulcent, diuretic, laxative, purgative, stomachic and tonic. Rhubarb roots contain anthraquinones which have a purgative effect, and the tannins and bitters have an an effect that is opposite that of an astringent.

When taken internally in small doses, rhubarb acts as an astringent tonic to the digestive system, when taken larger doses rhubarb acts as a very mild laxative. The root can be taken internally for the treatment of chronic constipation, diarrhea, liver and gall bladder complaints, hemorrhoids, menstrual problems and skin eruptions due to an accumulation of toxins. Note that this remedy should not used by pregnant or lactating women, or patients with intestinal obstruction. Used externally, rhubarb root can be used in the treatment of burns.

People have further claimed that Rhubarb enhances the appetite when it is taken before meals in small amounts, that it also promotes blood circulation and relieves pain in cases of injury or inflammation, inhibits intestinal infections. and can also reduce autoimmune reactions. The impact of the rhubarb depends on how it is prepared. More recently there have been claims that rhubarb root (Rheum officinale) can be useful in treatment of Hepatitis B.

In Season:  Rhubarb can be found from late winter to early spring with a peak season from April to June.

What to Look For:  Thin, red, crisp stalks have the best texture. If stalks are floppy, it indicates they were picked too long ago.

How to Store:  Wrap in plastic and refrigerate for up to 1 week.