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CULTURAL AND WILD PLANTS
Palmate rhubarb (finger rhubarb, medicinal rhubarb, Tangut rhubarb). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Rhubarb hand-shaped (rhubarb palmate, rhubarb officinalis, rhubarb Tangut), Rheum palmatum. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Rhubarb Family: Buckwheat (Polygonaceae) Origin: East Asia Area: Palmate rhubarb is widely distributed in temperate climates, including China, Japan, Korea, and Eastern Europe. Chemical composition: Rhubarb contains anthraquinone glycosides, including revertroside, emodin, chrysophane acid ester, physalisic acid, flavonoids, and other phytochemical compounds. Economic value: Palmate rhubarb is used in cooking as a seasoning and for making desserts. It is also widely used in medicine as a medicinal plant, including for the treatment of diseases of the gastrointestinal tract and arthritis. Legends, myths, symbolism: In some cultures, rhubarb is considered a sacred plant that can protect against evil spirits and disease. In ancient Greek mythology, rhubarb is associated with the goddess Heroine, who took care of the health of women and children.
Rhubarb hand-shaped (rhubarb palmate, rhubarb officinalis, rhubarb Tangut), Rheum palmatum. Description, illustrations of the plant Rhubarb, Rheum L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Perennial herbaceous plant. The rhizome is short with round fleshy yellow roots in the context. Large buds are located on the head of the rhizome, from which a powerful rosette of leaves and flower-bearing shoots develop annually. The stem is erect, up to 2 m high. The leaves are large, basal, long-leaved. The flowers are small, greenish or reddish, collected in a paniculate inflorescence. The fruit is a trihedral winged nut. Blooms in May-June. Rhubarb is native to Siberia and Northern Mongolia. It was brought to Europe in the Middle Ages from India. At first, rhubarb was bred in England, Germany, and by the end of the XNUMXth century, vegetable growers in many European countries began to cultivate it. The medicinal value of this plant in Eastern Europe was learned from Arab doctors as early as the XNUMXth century. At that time, rhubarb was very popular, bought in large quantities in China under the name "yellow root" and used as a laxative. Six centuries later, the famous Russian explorer and traveler N. M. Przhevalsky, while in China, collected seeds of various types. In the middle latitudes, wavy rhubarb (garden) is grown. Rhubarb is a hardy plant. It winters well in open ground even in the north and tolerates frosts down to -30 ° C. Grows on various soils, but prefers well-fertilized, loamy. Rhubarb is undemanding to light and can grow in shady places. A strong root system does not need abundant moisture, but in moist soils the plant develops powerful leaves with long and thick petioles. Lives up to 15 years. Rhubarb is propagated vegetatively and by seeds. With vegetative propagation, well-developed bushes of four to five years old are chosen for planting. The rhizomes are cut into several parts so that each has one or two buds. The best planting material is obtained from the peripheral parts of the rhizome. Planting of rhizomes is carried out in early spring or autumn so that the buds are covered with a layer of earth by 5-6 cm. Loosening, weeding, fertilizing are carried out regularly. In the third year after planting, the petioles begin to be cut off. Young petioles 20-25 cm long are eaten. They are rich in acids, especially malic and citric. They contain sugars, pectin, tannins and minerals (especially a lot of potassium), vitamins C, PP, E, K rutin, carotene. In the second half of summer, a significant amount of oxalic acid accumulates in the petioles, which reduces the nutritional value of rhubarb, so it should be used only in spring. The medicinal properties of rhubarb have long been known. A decoction of the roots helps with gastrointestinal diseases. Petioles are considered an antiscorbutic. In medical practice, Tangut rhubarb is used as a medicinal raw material, which has a laxative and at the same time astringent and antiseptic effect. In recent years, preparations have been obtained from its roots, which are prescribed for chronic constipation and flatulence. Tangut rhubarb is part of the choleretic tea. In early spring, juicy and fleshy rhubarb stalks can successfully replace berries and fruits and make up for the lack of vitamins in the body. Rhubarb is delicious in all dishes. When boiled, it resembles gooseberries. Dessert is mainly prepared from petioles - compote, jelly, fruit drink, candied fruits, jelly, marmalade. In addition, they make delicious jam, kvass, first courses - cold beetroot, cabbage soup. Rhubarb can replace apple filling for pies. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Palmate rhubarb (Rhubarb officinalis), Rheum palmatum L. Botanical description, distribution, chemical composition, features of use
Buckwheat family - Polygonaceae. Powerful perennial herbaceous plant 150-200 cm tall. The rhizome is short, many-headed, dark brown, 4-6 cm in diameter, with large, fleshy, yellow roots in the section. Stems few, covered with reddish spots, glabrous, finely furrowed, slightly leafy, slightly branched, hollow. Basal leaves are collected in a rosette, petiolate, large, with a petiole up to 1,5 cm long; leaf petioles are cylindrical, often reddish, leaf blade up to 75 cm in diameter, broadly ovate in outline, five-seven-lobed. Stem leaves are alternate, smaller and on shorter petioles, with bells at the base. The flowers are small, collected in many-flowered paniculate inflorescences. Peduncles slightly deviated to the side; during the ripening of the seeds, they take an almost vertical position and are pressed against the stem. Bracts membranous, semi-stem-embracing. Perianth flower-shaped, six-parted, whitish-pink or red. The fruit is a trihedral, brownish-red broad-winged nutlet with a remaining perianth. Blooms in June. The fruits ripen in July. Homeland - mountain forests of Central China. Bred for roots.
Leaf petioles contain up to 2,5% sugars, about 3,5% organic acids (malic, citric, oxalic, fumaric, succinic), salts of potassium, calcium, phosphorus, magnesium, vitamins - ascorbic acid (up to 0,58%), thiamine, tocopherol, riboflavin, rutin, nicotinic acid, pyridoxine, carotene, pantothenic acid. The roots and rhizome contain tanoglycosides and anthraglycosides, chrysophanoic acid, resinous, coloring and other substances. Anthraglycosides are ester-like compounds that, after sugar elimination, form emodin and other anthracene derivatives. The total content of anthracene derivatives in rhubarb root is 3-6%. Organic acids contained in young rhubarb leaf petioles give them a pleasant tartness. With aging of the leaves, the petioles coarsen, and a lot of oxalic acid accumulates in them, the entry of which into the human body is undesirable. In terms of the content of some vitamins, rhubarb is inferior to many vegetables, but the ability to eat it in the earliest spring increases the nutritional value of this plant. A rich set of vitamins, as well as a high content of mineral salts, especially potassium, contribute to the regulation of blood circulation and water balance in the body. Rhubarb has high palatability; when cooked, its petioles acquire the taste of Antonov apples. From rhubarb, mainly sweet dishes are prepared for dessert - jam, jam, marmalade, preserves, candied fruits, compotes, jelly, pie filling, pancakes and pancakes. In addition, kvass is brewed from it and the first course is made - cold beetroot, in which petioles replace vinegar.
Sometimes rhubarb stalks and young leaves are used to prepare antiscorbutic salads, used as an island-flavored food supplement. Vegetable rhubarb stimulates the digestive organs, acts as a mild laxative and is therefore recommended for intestinal atony and chronic constipation. It should be noted that old leaves are less useful, since the oxalic acid contained in them has a negative property - it precipitates vital calcium from food and blood, which can lead to calcium deficiency. The harmful effect of oxalic acid can be weakened by milk. That is why it is desirable to combine rhubarb dishes with dairy ones, which increase the healing power of the plant. In scientific medicine in our country and abroad, preparations obtained from the roots and rhizomes of rhubarb are widely used. Tanoglycosides and anthraglycosides contained in medicinal raw materials are the main active ingredients. Tanoglycosides have astringent and antiseptic properties. When used in small doses and extracted with water, they have a fixing effect on the intestines. At higher doses and with alcohol extraction from raw materials, the action of anthraglycosides is manifested, which increase intestinal motility, thereby exerting a predominantly laxative effect on the large intestine. As a laxative, rhubarb is used in the treatment of patients suffering from chronic constipation, during pregnancy, rectal fissures and hemorrhoids. However, it is not indicated for elderly people with chronic constipation, hemorrhoids with bleeding. Rhubarb is widely used in pediatrics. In small doses, it is used as a choleretic agent in diseases of the liver and gallbladder. Generally, rhubarb preparations are preferred over other laxatives when given to middle-aged children because they are gentle, do not reduce appetite, and do not upset digestion. It should be noted that long-term use of rhubarb preparations is addictive, as a result of which their effect on the body is weakened. Therefore, it is necessary to alternate taking rhubarb with other laxatives. From the roots, the drug chrysorobin was obtained, which was used for psoriasis. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Tangut rhubarb, Rheum palmatum L. var. Tanguticum maxim. Botanical description, habitat and habitats, chemical composition, use in medicine and industry
Synonyms: medicinal rhubarb. Perennial powerful herbaceous plant with a many-headed dark brown short rhizome and large fleshy roots, of the buckwheat family (Polygonaceae). The stems are straight, slightly branched, 1-3 m in height, 4-5 cm in diameter, bearing several small petioles, ovate with a heart-shaped base of 5-7-lobed leaves. Basal leaves are large, long-petiolate, up to 1 m long. The flowers are small, pinkish-white or red, collected in large paniculate inflorescences. The fruit is a trihedral broad-winged nut 7-10 mm long. Range and habitats. The homeland of the plant is the mountain forests of Central China. Cultivated in many regions of the world. Chemical composition. Rhubarb roots and rhizomes contain glycosides. There are two groups of them: tannoglycosides (from 6 to 10%, tannins of the pyrocatechin group and derivatives of gallic acid, which cause astringent properties) and anthraglycosides (from 3 to 6%, chrysophanein, glucoaloe-emodin, glucoemodin, glucorein), chrysophanoic acid. With the age of the plant, the content of anthraglycosides increases markedly. The rhizomes and roots also contain resins, pectin, a lot of starch. The leaves contain ascorbic acid, ergosterol, iron salts, oxalic and malic acids, substances P - vitamin action.
Application in medicine. Rhubarb roots have a laxative effect. In the alkaline environment of the intestine, the anthraglycosides contained in rhubarb gradually break down, irritate the intestinal receptors and cause increased peristalsis, affecting mainly the large intestine. The greatest effectiveness of rhubarb in the colon is associated with increased sensitivity to it of the interoreceptors of this section of the intestine. The laxative effect occurs 8-10 hours after ingestion. In small doses, rhubarb preparations have an astringent effect due to tannoglycosides, which react with proteins, precipitate them, forming a film that protects the receptors of the intestinal mucosa. The astringent and laxative effect of rhubarb depends not only on the dose, but also on the ratio of the content of anthraglycosides and tannoglycosides in plants, which varies significantly. Rhubarb does not affect the secretion of the glandular apparatus of the gastrointestinal tract and does not disturb the digestive processes. Rhubarb enhances bile secretion. Rhubarb is used as a laxative for chronic habitual constipation. In small doses (0,05-0,2 g), rhubarb is prescribed as an astringent that reduces intestinal motility. Rhubarb is often prescribed to children and the elderly, as it does not affect appetite or digestion. Rhubarb preparations can be prescribed together with bitterness. Other uses. Young leaves and petioles are eaten for making vitamin salad. Petioles are used as an early garden vegetable rich in vitamins. Salads, fillings for pies, jam, kissels, compotes are prepared from them, they are put in borscht. Rhubarb leaves have been tested positively as a spice used in the fishing industry. Authors: Turova A.D., Sapozhnikova E.N.
Rhubarb, Rheum L. Classification, synonyms, botanical description, nutritional value, cultivation
Names: Arm. handzil; cargo, revandi; German Rhabarber; Goal. rabarber; dates rabarber; Swede, rabarber, English rhubarb; fr. rhubarbe; it. rabarbero; Spanish ruibarbo; port, ruibarbo, rhuibarbo; rum. rabarba; hung. rebarbara; Slovenian rebarbara, reven; Serbian, reven, raved, reobarbara; Czech revenci rebarbora; Polish rabarbar, rzewien; Japanese maruba-daio. A perennial plant with a thick fleshy rhizome (suitable as a first-class tanning agent), high (up to 2 m) thick strong stem and fleshy large leaves forming a basal rosette. Stem leaves are much smaller than basal leaves, sometimes sessile; basal leaves are long-petiolate. The fleshy, thick and long petioles of the basal leaves are the target of rhubarb cultivation. They contain a lot of citric and malic acid, so boiled petioles taste like boiled or baked apples. Petioles are used in a variety of ways. They make excellent jelly, wine, jam. Boiled petioles are used for filling pies. Petioles are marinated; they make different drinks, etc. Rhubarb flowers are collected in inflorescences of paniculate and spicate type, bisexual, but there are also purely male ones. The fruit is a trihedral brown winged achene. As a rule, rhubarb fruits have three wings, but often there are four. Seeds remain viable for 3-4 years. Cultivated mainly varieties of rhubarb belonging to the species Rheum undulatum L. These are large plants with elongated triangular leaves with a drawn top, with a heart-shaped base and a strongly wavy edge. The length of the leaf blade ranges from 15 to 60 cm, usually shorter than the petiole. It is believed that this species came from Mongolia and Manchuria. Another cultivated rhubarb species is Rh. rhaponticum L. - differs in rounded-ovate leaves, somewhat wavy at the edges, obtuse, at the base deeply heart-shaped with five main veins strongly protruding from below. Inflorescence large, paniculate, dense. Place of origin - Siberia, Altai, and Northern Mongolia. The third cultivated species of rhubarb is Rh. compactum L. - has rounded-oval leaves with five prominent veins, bare above, slightly rough below due to small villi. The inflorescence is dense, paniculate. It comes from Siberia and northern Mongolia. Other types of rhubarb are also used as a vegetable: Rh. hybridum Murray, Rh. palmatum Lr Rh. Emodi Wallich, Rh. nobile Hooker, Rh. Ribes L., Rh. Moorcroftianum Meis., Rh. rupestre Litw, Rh. tataricum L. In the Northern Balkhash region in spring the desert is covered with rhubarb Rh. tataricum. During May, he manages to bloom and seed.
Three other edible types of rhubarb are known; Rh. australe D. Don., Rh. speciforme Royle and Rh. officinale Baili. (Rh. tanguticim Max.). All rhubarb is perennial; cultivated in the same place for 15-18 years. Propagated by both seeds and division of rhizomes. Seeds are sown in a special nursery, as in the first year (and in the second) rhubarb grows (and sprouts) very slowly. Rhubarb winters well in open ground even in the north and tolerates severe frosts. It has a powerful root system, so it is considered to be undemanding to water plants. But in moist places, rhubarb grows very well and develops powerful leaves with long and thick petioles. In dry places, coarser, fibrous petioles are obtained. As a perennial crop, rhubarb needs organic fertilizer (60 t/ha or more) and mineral supplements. Rhubarb is a cross-pollinating plant. Author: Ipatiev A.N.
Rhubarb. The history of growing a plant, economic importance, cultivation, use in cooking
What is a rhubarb plant? Garden rhubarb, aka wavy, Rheum undulatum, belongs to the buckwheat family. This is a perennial herbaceous plant with mighty roots, a thick rhizome and huge leaves that sit on fleshy petioles, reaching a length of 70 cm. For the sake of these petioles, rhubarb is grown. Once upon a time, rhubarb buds were considered a delicacy, but now gardeners cut flower-bearing shoots, which, by the way, are also not small, so that the leaves grow better. The homeland of wavy rhubarb is the mountains of Eastern Siberia and Northern Mongolia. Starting from the XNUMXth century, Russian travelers began to bring its seeds to Europe and at first grew it as an ornamental plant. Now it is bred in almost all countries of Europe and North America. In Russia, rhubarb is not yet so popular. Rhubarb is an early vegetable, although it is officially considered a fruit in the US. Harvested two or three times per season, from May to July. Petioles are valued young; when they get old, they become tasteless and unhealthy. In order for rhubarb to have a mild taste, the plant is regularly watered, spud and placed on top of a barrel without a bottom. The shaded plant stretches towards the light, and the petioles are tender. In the XNUMXth century, breeders became interested in rhubarb. They paid attention to early ripeness, productivity and taste. In England and the USA there are varieties in which petioles weigh two kilograms. There are several dozen species of rhubarb, they all interbreed with each other, so it is quite difficult to determine the species of the plant. Some rhubarb is cultivated as garden plants, there are also ornamental and medicinal species. Tinctures and powders from the leaves and roots of the plant were used in folk medicine five thousand years ago. The medicinal rhubarb (Rheum officinale), which grows in Eastern Tibet, is especially famous. It was brought to Europe from China along the Silk Road and through the Bosphorus, which is why it was called Turkish rhubarb. Later, rhubarb began to be delivered through Russia, and it was called "Russian". How useful is rhubarb? Rhubarb is valuable as a spring source of vitamins: carotene (provitamin A) and ascorbic acid, due to the high content of which the vegetable was used as an antiscorbutic agent. There are also tannins in it, giving the rhubarb a tart flavor. In addition, it contains a lot of potassium, calcium, phosphorus and magnesium salts, up to 2,5% sugars and about 3,5% organic acids (malic, citric, oxalic, fumaric, succinic and some others). The acid composition of rhubarb changes over time. In young petioles, malic and citric acids predominate, while in old petioles, the content of malic acid decreases, citric acid disappears, but oxalic acid accumulates. As a result, the petioles become rough and tasteless. Rhubarb is already acidic, its pH is 3,1-3,2, but malic acid ennobles the taste, besides, rhubarb dishes are often sweetened. By the way, Europeans began to widely use the plant for food purposes only in the XNUMXth century, when inexpensive cane sugar from the colonies appeared at their disposal. What foods go well with rhubarb? Rhubarb is often cooked with sugar: stewed in syrup, used as a filling in sweet pies, compote, jelly, jam, candied fruits, jam, marmalade are made from it. 100-150 g of sugar are added to a pound of petioles. Rhubarb pairs well with cinnamon and nutmeg, lemon or lime juice, ginger, strawberries, apples, or other fruits. They, by the way, allow you to reduce the amount of sugar added to dishes. There is another way: to make the petioles not so sour, they are cut into pieces about 2,5 cm long and poured with boiling water for three to five minutes. Drinks are also prepared from rhubarb: kvass, juice, wine and punch. They also usually add sugar or honey. And you can do without sugar. As a sour vegetable rich in pectins, rhubarb is used as a side dish for meat, fish and poultry, and added to soups along with other vegetables. In Chile, its petioles with salt and hot red pepper are sold as a street treat. Experts do not advise adding a large amount of water to the stems when cooking, there is already a lot of it in rhubarb. The liquid should just barely cover the cut stalks. Or you can just warm them over low heat, leaving them to languish in their own juice. How to choose rhubarb? Only young petioles are suitable for eating. They should be fresh and crispy, without stains or damage. The thinner and pinker the petiole, the younger it is and the less oxalic acid it contains. It is better to eat rhubarb fresh, before cooking the petioles, if they are not straight from the garden, put them in cold water for an hour to invigorate. They can be stored for two to four weeks at 0°C in sealed plastic bags, after breaking off the leaves and trimming the ends. The skin is removed before cooking. Petioles are also frozen, dried or preserved in syrup. What to do with old stems? Old petioles are not suitable for food. But their hardness and high, up to 1%, oxalic acid content suggest another application. Experts advise cleaning smoked pots and pans with them. Oxalic acid is a good stain remover.
On the medical properties of rhubarb. All parts of the plant contain tannins and anthraglycosides. Anthraglycosides increase the peristalsis of the large intestine and retain water, therefore, they act as a laxative 6-10 hours after ingestion. Tannins have an anti-inflammatory effect on the intestinal mucosa and reduce the secretory function of the gastrointestinal tract. This is an astringent. The final effect depends on the dose: in large doses, rhubarb weakens, in small doses it strengthens. You can drink rhubarb juice or just chew the stalks. But in medicine, the leaves and especially the roots of the plant are usually used, in which the concentration of medicinal substances is higher. The roots are dried, ground and sold as powder or tablets. In this case, the laxative dose is 0,5-2 g. Small doses (0,05-0,2 g) of the powder increase appetite and regulate the activity of the stomach. Tannins and the glycoside chrysarobin from the root of tangut rhubarb (R. palmatum var. tanguticum) are used to treat certain skin diseases. There are reports of the anti-diabetic effect of rhubarb tinctures, tested so far on rats. Dangers. Rhubarb is a wonderful plant, tasty and healthy, but it has quite a few contraindications and side effects. Its roots contain 5-10% tannins, which is close to the dangerous threshold. Plants containing more than 10% tannins can cause indigestion, damage the kidneys and liver. The second danger is the leaves. There is several times more oxalic acid in them than in petioles, and oxalic acid, having combined with calcium in the blood, forms oxalates - the basis of kidney stones. Calcium and calcium salts of oxalic acid are also present in sufficient quantities in the leaves. Pure oxalic acid is a poison. A poisoned person experiences weakness, burning in the mouth and throat, abdominal pain, nausea, vomiting and intestinal upset. In severe cases, oxalic acid causes heart failure, seizures, and coma. According to some researchers, the average lethal dose for rats is 375 mg/kg of body weight, other sources call a higher dose - 600 mg/kg. Given that the leaves contain an average of 0,5% oxalic acid, a person, in order to be poisoned to death, needs to chew about 5 kg of sour greenery. He has no reason to torture himself like that, and nevertheless, foreign rhubarb experts advise tearing off the leaf blade from the petiole at the first opportunity, and most importantly, to teach children not to chew the leaves. Rhubarb preparations can be taken only after consulting a doctor. They are contraindicated in pregnancy, kidney disease and predisposition to nephrolithiasis, cholecystitis and bleeding in the gastrointestinal tract. Yes, and you should not overeat with petioles, especially if you remember that they are cooked with a lot of sugar. Interestingly, the same restrictions are placed on the consumption of sorrel. It also belongs to the buckwheat family and is a close relative of rhubarb, has similar medicinal properties, only there are practically no sugars in it and more oxalic acid. It is good to eat green cabbage soup sometimes, but this is not a dish of every day. Is it a pity to throw away the leaves? Make them poison for insects that spoil plants. Boil the leaves for 15-20 minutes in a small amount of water to make a strong decoction, cool, drain the liquid into a suitable jar, dissolve the soap chips in it and spray the leaves with the resulting drug. The aphids must die. For myself. There are many culinary recipes with rhubarb. But it's hot in summer, so let's make some nectar. You need to mix 1 kg of finely chopped petioles, 250 ml of sugar and 15 ml of lemon juice and boil it all for 10 minutes in a liter of water. Strain, cool. Just before serving, add a third of the soda water. The result will be about a liter of a refreshing drink. Author: Ruchkina N.
Rhubarb. Application in medicine and cooking
Rhubarb juice completely replaces vinegar; in meat and vegetable dishes, salads, okroshka, it is better than citric acid. The darkened skin of the hands after peeling the potatoes is rubbed with pieces of thick rhubarb cuttings and washed with warm soft water to give softness and freshness. Author: Reva M.L.
Rhubarb hand-shaped (rhubarb palmate, rhubarb officinalis, rhubarb Tangut), Rheum palmatum. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Rhubarb hand-shaped (rhubarb palmate, rhubarb officinalis, rhubarb Tangut), Rheum palmatum. Tips for growing, harvesting and storing
Palmate rhubarb, also known as finger rhubarb, medicinal rhubarb or Tangut rhubarb, is a perennial herb that is used in medicine and cooking. Tips for growing, harvesting and storing palmate rhubarb: Cultivation:
Workpiece:
Storage:
Palmate rhubarb can be useful both in medicine and in cooking. However, if you are using the plant for food or medicinal purposes, be sure to check that it is safe and free of toxic substances.
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