Rhubarb

Rheum rhabarbarum

Also known as garden rhubarb.

The story…

Rhubarb is native to Central Asia (Mongolia and Siberia) and was introduced to Europe via the Silk Roads in the 10th century by Arab-Persian merchants. It appreciates deep and cool soils with sunny exposure. Harvesting takes place from April to June and the plant can produce up to 50 years. Rhubarb sticks (actually, the petioles) are used in cooking, often in pies or jams, while the leaves are poisonous. The name rhubarb comes from the Latin rheubarbarum, literally “barbarian root”.

Uses

Nutritional intake

Rhubarb is rich in vitamin C (12mg/100g), which gives it tonic and anti-anemic properties. It also contains significant amounts of potassium and phosphorus, and to a lesser extent magnesium and calcium.

Digestion and inflammation

A rhubarb stick contains almost 80% fiber, which improves transit and treats constipation. It also has an anti-inflammatory effect and soothes diarrhea and inflammation of the intestinal mucous membranes. The anti-inflammatory effect is also used for mouth issues: aphta, aphthous ulceration, infection of the mouth mucous membranes.

Preparation

Rhubarb can be eaten cooked or raw to better preserve the vitamins. Choose pink or red stems, with a less acidic taste than lighter, greener ones, and avoid recipes containing a lot of sugar.

Precautions

Contraindicated in cases of gout and kidney stones, hemorrhoids and for breastfeeding women. In case of persistent symptoms or if you have any doubts, consult a doctor.

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