Difference between revisions of "Rheum rhabarbarum - Rhubarb"

Latest revision as of 12:19, 15 June 2020

Rheum rhabarbarum is a species of plant in the family Polygonaceae. 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.

Uses

Heartburn, Stomachache, Gastrointestinal disorder, Bleeding, Skin eruptions, Hemorrhoids, Anal fissures, Diarrhea, Sore throats

Parts Used

Leaves, Flowers.

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).^[1]

Common names

Language	Common name
Kannada
Hindi
Malayalam
Tamil
Telugu
Marathi	NA
Gujarathi	NA
Punjabi	NA
Kashmiri	NA
Sanskrit
English	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

Herb

Identification

Leaf

Kind	Shape	Feature
Simple		Basal leaf blades palmately veined with 5-7 basal veins

^[2]

Flower

Type	Size	Color and composition	Stamen	More information
Unisexual	2.3-4 × 1-2.5 mm	Yellow	5-20	Flowers Season is June - August

Fruit

Type	Size	Mass	Appearance	Seeds	More information
	7–10 mm	Clearly grooved lengthwise, Lowest hooked hairs aligned towards crown	With hooked hairs	Many	{{{6}}}

Other features

List of Ayurvedic medicine in which the herb is used

Where to get the saplings

Mode of Propagation

Seeds.

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.^[3]

Commonly seen growing in areas

Tall grasslands, Trophical region, Borders of forests and fields.

Photo Gallery

References

External Links

[chemical_composition-1] Chemical constituents

[Leaf-2] Morphology

[How_to_plant.2Fcultivate-3] Growing Rhubarb

[1]

[2]

[3]

@@ Line 1: / Line 1: @@
-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.
+[[File:'Rheum x hybridum' Rhubarb Victoria Capel Manor Gardens Enfield London England 2.jpg|thumb|right]]
+'''Rheum rhabarbarum''' is a species of plant in the family Polygonaceae. 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.
+==Uses==
+{{Uses|Heartburn}}, {{Uses|Stomachache}}, {{Uses|Gastrointestinal disorder}}, {{Uses|Bleeding}}, {{Uses|Skin eruptions}}, {{Uses|Hemorrhoids}}, {{Uses|Anal fissures}}, {{Uses|Diarrhea}}, {{Uses|Sore throats}}
-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.
+==Parts Used==
+{{Parts Used|Leaves}}, {{Parts Used|Flowers}}.
-== Uses ==
+==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).<ref name="chemical composition"/>
-*Rhubarb is grown primarily for its fleshy stalks, technically known as petioles. The use of rhubarb stalks as food is a relatively recent innovation.
+==Common names==
-*Commonly, it is stewed with sugar or used in pies and desserts, but it can also be put into savory dishes or pickled. 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.
+{{Common names|kn=|ml=|sa=|ta=|te=|hi=|en=Rhubarb , Rheum}}
-*In traditional Chinese medicine, rhubarb roots have been used as a laxative for several millennia.<ref name="uses"/>
-== References ==
+==Properties==
+Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.
+===Dravya===
-<references>
+===Rasa===
-<ref name="int">[https://books.google.co.in/books?id=ftMSBQAAQBAJ&pg=PA20&dq=&redir_esc=y#v=onepage&q&f=false Rhubarb Delights Cookbook: a Collection of Rhubarb Recipes]</ref>
+Tikta (Bitter), Kashaya (Astringent)
-<ref name="uses">[https://books.google.co.in/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 Animals]</ref>
+===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}}<ref 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==
+==Where to get the saplings==
+==Mode of Propagation==
+{{Propagation|Seeds}}.
+==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="How to plant/cultivate"/>
+==Commonly seen growing in areas==
+{{Commonly seen|Tall grasslands}}, {{Commonly seen|Trophical region}}, {{Commonly seen|Borders of forests and fields}}.
+==Photo Gallery==
+<gallery class="left" caption="" widths="140px" heights="140px">
+'Rheum x hybridum' Rhubarb Victoria Capel Manor Gardens Enfield London England 1.jpg
+'Rheum x hybridum' Rhubarb Victoria Capel Manor Gardens Enfield London England 2.jpg
+Rhabarber-Blütenstand 2903.jpg
+- CIMG3839.jpg
+Am Geméisgaart op der Pafemillen-104.jpg
+April 22, Rhubarb.jpg
+Blühender Rhabarber 1.jpg
+</gallery>
+==References==
+<references>
+<ref name="chemical composition">[https://www.sciencedirect.com/science/article/pii/S0023643812003131 Chemical constituents]</ref>
+<ref name="Leaf">[http://eol.org/pages/485576/details Morphology]</ref>
+<ref name="How to plant/cultivate">[https://www.whiteflowerfarm.com/how-to-grow-rhubarb Growing Rhubarb]</ref>
 </references>
-== External Links ==
+==External Links==
+* [https://www.drugs.com/npp/rhubarb.html Rheum rhabarbarum on drugs.com]
-*[https://en.wikipedia.org/wiki/Rhubarb Rhubarb - Wikipedia]
+* [https://www.webmd.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/compilation/Rheum.rhabarbarum Rheum rhabarbarum on plants.jstor.org ]
 [[Category:Herbs]]
+[[Category:Polygonaceae]]