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Rhubarb Root Rheum rhabarbarum

The Rhubarb plant traditionally grows high in the Himalayas at 2500-4000metres and was originally imported from China and Tibet. The root should be at least three years old before it is harvested for use and should be bright yellow in colour. Its very different to the sour stems that we eating puddings; you definitely don’t want to get the two confused.

Rhubarb has been used for a variety of purposes for hundreds of years in Chinese traditions. It is one of the most commonly cultivated vegetables in China, the Americas and Europe. Marco Polo, who knew all about the Chinese rhubarb rhizome, talked about it at length in the accounts of his travels in China. Early records of rhubarb in America identify it as having been obtained as a seed or root stock from Europe in the period between 1790-1800, hence its spread across the Americas and Europe as a cultivar.

We put a pinch of the ro in Triphala Plus to give it a little boost.