Turkey Rhubarb Root c/s
Botanical Name - Rheum palmatum
Other Names - Indian rhubarb, Chinese rhubarb, da huang
Origin - China
Flavor Profile - Bitter due to anthraquinone compounds. When prepared as tea, flavor is enhanced when combined with ginger, peppermint or other aromatic herbs.
Culinary Usages - May be prepared as tea, alone or in combination with other herbs.
Cosmetic Usages - Infuse in alcohol or witch hazel to make topical ointments and liniments.
Turkey rhubarb is an Asian relative of the spring vegetable most Americans are familiar with. As some of its common names imply, this larger variety is native to China, where it has been used for centuries. Turkey rhubarb is also widely cultivated elsewhere for its root, which contains a number of tannins, flavonoids and anthraquinone compounds, including aloe-emodin.
Precautions - This herb is not recommended for people with a history of arthritis or gout.
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