Rhubarb (Rehum) is a spontaneous plant , belonging to the Polygonaceae family, native to China and Tibet. Known since ancient times for its medicinal properties, it is used today in herbal medicine, phytotherapy and homeopathy in the rhizome part and in food in the stem part. There are different varieties of Rhubarb : the most used are Rehum Palmatum and Rehum officinale.
Properties of rhubarb
Rhubarb is mainly composed of water and fiber and provides a good supply of vitamin A, B vitamins , vitamin C and mineral salts including iron, magnesium , calcium, potassium, phosphorus and selenium. It also contains polyphenols including flavonoids and tannins and anthracene derivatives, which give it interesting antioxidant properties.
Digestive
The main characteristic of rhubarb is to promote digestive activities thanks to the ability to regulate the secretion of gastric juices. Rhubarb is also useful for regulating appetite and is low in calories.
Laxative
Always beneficial to the gastrointestinal system, rhubarb has the property of relieving constipation and hemorrhoids since in large doses it has laxative properties .
Antioxidant, anti-inflammatory
It fights free radicals, thus protecting the cardiovascular system. It has astringent and disinfectant properties and can be used to relieve mouth ulcers and inflammations thanks to its anti-inflammatory properties.
Other health properties
It also has choleretic properties, which help improve liver health .
A 2018 study published in the journal Food Science & Nutrition found that rhubarb contains a large amount of antioxidants that may help prevent cardiovascular disease. Additionally, another 2017 study published in the journal Phytotherapy Research found that rhubarb may help reduce blood sugar levels.
How to take it
The fresh stem can be consumed in cooking, or it can be taken in the form of an infusion, in mother tincture or in powder. As a natural remedy, the dried rhizome is used.
Seasonality: rhubarb is harvested from April to June from the second year of cultivation. In vegetable gardens it is usually grown together with strawberries.
Rhubarb contraindications
The use of the leaves is not recommended because they contain a large quantity of oxalic acid which in high doses can be toxic.
Warning: It is contraindicated during pregnancy, breastfeeding, and in children under 12 years of age.
Rhubarb in the kitchen
Rhubarb has a bitter taste, so it is useful to balance recipes that are too sweet or too salty. The stalks are cleaned of leaves and cut into pieces. It can be added to mixed salads or goes well with strawberries . You can also use it to prepare jams, cakes, desserts and fruit-based puddings, juices and liqueurs or digestive bitters.