In China, people have selectively used the roots of rhubarb species to treat illnesses for thousands of years, long before we started growing and cooking the stalks of rhubarb.
The rhubarb we know today has been selectively bred over many years to withstand the growing conditions in the UK. These cultivars of Rheum x hybridum come from a large family of related rhubarb (Rheum spp.) plants, not all of which are edible or medicinal!
The root—or rhizome—of rhubarb has been classified as a medicinal plant. Its use in medicine can be traced back to 270 BC in an ancient Chinese book, Shen Nong Ben Cao Jing, which focuses on agriculture and medicinal plants. Rhubarb has primarily been used for medicinal purposes in Asia, but the book also refers to a few edible rhubarbs found in Europe and the Middle East.
If you are experiencing constipation or diarrhea, Traditional Chinese Medicine suggests using the root of Rheum palmatum, or Chinese rhubarb, to treat these digestive issues. However, don’t try this on your own! Always consult a specialist for the appropriate treatment and dosage.
Rather than using the part of the plant that we cook for puddings or use in our drinks today, traditional medicines utilized powdered rhubarb root. This practice became popular beyond China, and early trade and cultivation focused on the use of the root so that physicians could prescribe its medicinal properties.
The leaves of our garden rhubarb cultivars are not edible, and consuming them can lead to severe illness.