Rhubarb Root (Rheum palmatum)

Cut and sifted root of Rheum palmatum, called "Da Huang" in TCM (translates as "Great Yellow"). This is the medicinal Chinese rhubarb - NOT the same plant as the culinary rhubarb (Rheum rhabarbarum) whose stalks are used in pies. Chinese Rhubarb root has been used in TCM for over 2,000 years as a strong cathartic (laxative) and bitter digestive herb.

Important Safety Information

Chinese Rhubarb root is a strong cathartic - the anthraquinone glycosides (sennoside-like compounds) in the root produce significant laxative effects. Use only short-term (no more than 1-2 weeks); prolonged use can cause electrolyte imbalances, dependency, and intestinal effects. Not recommended during pregnancy. Not for children. Not for individuals with IBD, intestinal obstruction, or chronic GI conditions.

Chinese Rhubarb vs Culinary Rhubarb

Two different species of Rhubarb share the common name with very different uses. Chinese Rhubarb (Rheum palmatum): The medicinal root (this product) - strong cathartic. Culinary Rhubarb (Rheum rhabarbarum): The stalks eaten in pies and crumbles - the leaves are toxic (oxalic acid) but the stalks are edible. The medicinal root of Chinese Rhubarb has very different chemistry from the edible stalks of culinary rhubarb.

Key Facts

Botanical name

Rheum palmatum

Family

Polygonaceae

Chinese name

Da Huang ("Great Yellow")

Native region

Mountainous Western China

Active compounds

Anthraquinone glycosides (sennoside-like cathartic compounds)

Distinct from

Culinary rhubarb (Rheum rhabarbarum) - different species, different parts used

Use category

Short-term only (1-2 weeks maximum)

What is Chinese Rhubarb?

Chinese Rhubarb is a tall perennial herb native to mountainous western China. The medicinal root has been used in TCM for over 2,000 years as one of the most important cathartic herbs. Within TCM, rhubarb root is also classified as a "heat-clearing" and "blood-moving" herb with traditional uses beyond simple laxative effects. Modern Western use has been more narrowly focused on the cathartic properties.

How to Use Chinese Rhubarb Root

Decoction: simmer 1/2-1 teaspoon of cut root in 8 oz water for 15 minutes; strain. The flavor is bitter and astringent. Strong effect - typical use is small amounts; effect typically appears 6-12 hours after consumption. Use only short-term.

Frequently Asked Questions

Is this the same as edible rhubarb pie?
No; completely different plants in the same genus. Chinese Rhubarb (the medicinal root) and culinary rhubarb (the edible stalks) are different species with different uses.

What is Chinese Rhubarb used for in TCM?
Strong cathartic, "heat-clearing" digestive herb, and traditional "blood-moving" preparations.

What does "Da Huang" mean?
"Great Yellow" in Chinese - referring to the bright yellow inner bark/root.

Why "short-term only"?
Prolonged cathartic use can cause electrolyte imbalances, dependency, and intestinal effects.

Is it safe during pregnancy?
No; not recommended.

How long until the effect appears?
Typically 6-12 hours after consumption.

This product has not been approved by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease. We recommend that you consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.