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Rheum rhabarbarum - Rhubarb

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Rhubarb ('''Rheum rhabarbarum) ''' is a species of plant in the family Polygonaceae. It is a herbaceous perennial growing from short, thick rhizomes. It produces large poisonous leaves that are somewhat triangular, with long fleshy edible stalks and small flowers grouped in large compound leafy greenish-white to rose-red inflorescences.
In culinary use, fresh raw leaf stalks (petioles) are crisp (similar to celery) with a strong, tart taste. Although rhubarb is not a true fruit, in the kitchen it is usually prepared as if it were.<ref name="int"/> Most commonly, the stalks are cooked with sugar and used in pies, crumbles and other desserts. A number of varieties have been domesticated for human consumption, most of which are recognised as Rheum x hybridum by the Royal Horticultural Society.
== Uses =={{Uses|heartburn}}, {{Uses|stomach pain}}, {{Uses|gastrointestinal}}, {{Uses|bleeding}}, {{Uses|Skin eruptions}}, {{Uses|hemorrhoids}}, {{Uses|anal fissures}}, {{Uses|Diarrhea}}, {{Uses|Sore throats}}
*Rhubarb is grown primarily for its fleshy stalks, technically known as petioles. The use of rhubarb stalks as food is a relatively recent innovation. ==Parts Used==*Commonly{{Parts Used|Dried Folaige}}, it is stewed with sugar or used in pies and desserts, but it can also be put into savory dishes or pickled{{Parts Used|Whole herb}}. Rhubarb can be dehydrated and infused with fruit juice. In most cases, it is infused with strawberry juice to mimic the popular strawberry rhubarb pie.*In traditional Chinese medicine, rhubarb roots have been used as a laxative for several millennia.<ref name="uses"/>
== References Chemical Composition== The chemical composition of rhubarb juice is characterised by a low relative density and low Brix (4–4.8 °Brix), due to a low sugar content (about 12 g/l), whereas the total acidity is high (about 17 g/l). The major acid is malic acid, followed by oxalic acid and citric acid. T<ref name="chemical composition"/>
==Common names=={{Common names|kn=|ml=|sa=|ta=|te=|hi=|en=Rhubarb , rheum}} ==Properties==Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.===Dravya=== ===Rasa===Tikta (Bitter), Kashaya (Astringent)===Guna===Laghu (Light), Ruksha (Dry), Tikshna (Sharp)===Veerya===Ushna (Hot)===Vipaka===Katu (Pungent)===Karma===Kapha, Vata===Prabhava=== ==Habit=={{Habit|Herb}} ==Identification=====Leaf==={{Leaf|Simple||Basal leaf blades palmately veined with 5-7 basal veins}}<referencesref name="Leaf"/===Flower==={{Flower|Unisexual|2.3-4 × 1-2.5 mm|Yellow|5-20|Flowers Season is June - August}} ===Fruit==={{Fruit||7–10 mm|clearly grooved lengthwise, Lowest hooked hairs aligned towards crown|With hooked hairs|many}} ===Other features=== ==List of Ayurvedic medicine in which the herb is used==* [[Vishatinduka Taila]] as ''root juice extract'' ==Where to get the saplings====Mode of Propagation=={{Propagation|Seeds}}, {{Propagation|Cuttings}}. ==How to plant/cultivate==Plant Rhubarb (Rheum rhabarbarum) in full sun to partial shade in moist, humus-rich soil. Space plants 3-4ft apart in rows 5-6ft apart, with the plants' crowns at soil level or no more than 2in below soil level.<ref name="intHow to plant/cultivate"/>[https ==Commonly seen growing in areas=={{Commonly seen|Tall grasslands}}, {{Commonly seen|meadows}}, {{Commonly seen|Borders of forests and fields}}. ==Photo Gallery==<gallery class="left" caption="" widths="140px" heights="140px">File:Odermennig.jpgFile:Agrimonia eupatoria02.jpgImage://booksAgrimonia eupatoria MHNT.BOT.google2004.co0.injpg</books?idgallery> =ftMSBQAAQBAJ&pg=PA20&dqReferences=&redir_esc=y#v <references> <ref name=onepage&q&f"chemical composition">[https://www.sciencedirect.com/science/article/pii/S0023643812003131 "chemical constituents"]</ref> <ref name=false Rhubarb Delights Cookbook"Leaf">[http: a Collection of Rhubarb Recipes//eol.org/pages/485576/details "Morphology"]</ref> <ref name="usesHow to plant/cultivate">[https://bookswww.googlewhiteflowerfarm.co.incom/books?id=aTTBPedwFfAC&pg=PT235&redir_esc=y#v=onepage&q&f=false Barceloux, Donald G (7 March 2012). Medical Toxicology of Natural Substances: Foods, Fungi, Medicinal Herbs, Plants, and Venomous Animalshow-to-grow-rhubarb "Growing Rhubarb"]</ref>
</references>
== External Links ==* [https://www.drugs.com/npp/rhubarb.html Rheum rhabarbarum on drugs.com]*[https://enwww.wikipediawebmd.com/vitamins/ai/ingredientmono-214/rhubarb Rheum rhabarbarum on webmd.com]* [https://gobotany.newenglandwild.org/species/rheum/rhabarbarum/ Rheum rhabarbarum on gobotany.newenglandwild.org]* [https://plants.jstor.org/wikicompilation/Rhubarb Rhubarb - WikipediaRheum.rhabarbarum Rheum rhabarbarum on plants.jstor.org ]
[[Category:Herbs]]

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