Improve Digestion with Rhubarb Tea
European Rhubarb - Rheum rhaponticum L.
Origin: United States
Used part: Rhizome
Rhubarb probably originated from China. The first data about the plant, dating back to 2700 B.C., are recorded in a Chinese botanical treaty and deal with the aperient properties of dried rhubarb plants. It was only in the 18th century that rhubarb was introduced into England and commonly used as a vegetable. Rhubarb belongs to the Polygonaceae family, of which numerous species are cultivated for medicinal purposes, but it is the only one to be appreciated as food.
The roots are harvested in October from plants that are at least six years old, they are then dried for later use.
Rhubarb has a long and proven history of herbal usage, its main effect being a positive and balancing effect upon the whole digestive system. It is one of the most widely used herbs in Chinese medicine. The main species used is R. palmatum. Though the chemistry varies slightly, this species is used interchangeably. Another report says that this species contains only small quantities of the medicinally active compounds and so it is only used as a mild laxative.
The root is anticholesterolemic, antiseptic, antispasmodic, anti-tumor, aperient, astringent, cholagogue, demulcent, diuretic, laxative, purgative, stomachic and tonic. Small doses act as an astringent tonic to the digestive system, whilst larger doses act as a mild laxative. The root is taken internally in the treatment of chronic constipation, diarrhea, liver and gall bladder complaints, hemorrhoids, menstrual problems and skin eruptions due to an accumulation of toxins. Externally, the root is used in the treatment of burns. A homeopathic remedy is prepared from the dried root. This is used especially in the treatment of diarrhea in children.
Good Herbal Remedy:
- Improve eye health
- Prevent cardiovascular diseases
- Prevent atherosclerosis
- Improve skin and prevent pimples
- Help in weight loss
- Strengthen the immune system
- Improve circulation
- Relieve the symptoms of menopause
- Put 2 tbsp to a quart of water
- Let it cook for about 10 minutes from the moment it starts to boil
- Remove from the heat and let stand, covered, for 10 minutes
- Stir and drink
How to Drink:
Take 2 to 3 cups a day.
This remedy is not prescribed for pregnant or lactating women, nor for patients with intestinal obstruction. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition.