Health Benefits
    Facebook Twitter Instagram
    Saturday, June 21
    Facebook Twitter Pinterest
    Health Benefits
    • Home
    • Dental Health
    • Mental Health
    • Weight Loss
    • Health Wiki
    • Nutrition
    • Healthy Recipe
    Health Benefits
    Home»Herbs and Spices»Health benefits of Himalayan Rhubarb
    Herbs and Spices

    Health benefits of Himalayan Rhubarb

    By SylviaJanuary 7, 2019Updated:January 7, 2019No Comments8 Mins Read
    Facebook Twitter Pinterest LinkedIn Tumblr Email

    Health benefits of Himalayan Rhubarb

    Himalayan Rhubarb scientifically known as Rheum Australe D. Don is a stout rhizomatous plant belonging to the family Polygonaceae and is a medicinal herb used in the Indian Ayurvedic and European medicines. The plant has been cultivated over 5000 years for its medicinal properties. Himalayan rhubarb was formerly known by the synonymous name of Rheum emodi. The plant is native to higher regions of Himalaya, covering the areas of India (Kashmir and Sikkim), Bhutan, Nepal, Pakistan, Myanmar, and China. Few of the popular common names of the plant are Himalayan rhubarb, Indian rhubarb, Red-veined pie plant, Red Vein Rhubarb, Nepal rhubarb and red-veined Himalayan rhubarb. Genus name comes from the Greek name for the roots and rhizomes imported from Iran (or genus name comes from the Greek word rha which is the ancient Greek name for the common rhubarb). Specific epithet comes from the Latin word australis meaning from the south. It has been using for more than two thousand years in the traditional medical systems and is known as the “Lord” or “King of herbs”.

    It has been commonly used in traditional medicine for a wide range of ailments related to the circulatory, digestive, endocrine, respiratory and skeletal systems as well as to infectious diseases. The plants consist of Hydroxyanthracene derivatives such as rhein, emodin, chrysophanol and their glycosides. The plant is edible and has effect of balancing the whole digestive system. Rhubarb root is anti-cholesterolemic, antispasmodic, antitumor, diuretic, laxative, purgative, stomachic and tonic.

    Unlike its culinary cousin (Rheum x hybridum) which is the rhubarb grown as a vegetable for harvest of its edible leaf stalks, Himalayan rhubarb is basically grown as an ornamental for enjoyment of its huge rounded leaves and feathery plumes of summer flowers, and as a medicinal plant for treating a wide range of human medical problems in the circulatory, digestive, endocrine, respiratory and skeletal systems.

    Plant description

    Himalayan Rhubarb is a multipurpose, endemic, robust perennial, endangered medicinal herb that grows about 1-3 m tall. The plant is found growing in alpine zone on rocky soil, moraines, and crevices, between boulders and near streams in specific pockets, grassy or rocky slopes and forest margins. The plant prefers a deep, organically rich, fertile, moderately heavy, humus rich, moisture retentive and well-drained soil. The plant has stout stems that are streaked green and brown, glabrous or pubescent at the nodes 1.5-2 m high.

    Leaves

    Basal leaves have 30-40 long petioles and thick blades. Leaves are thick, orbicular, ovate-elliptic or broadly ovate with 5-7 basal veins, a cordate base, entire margin and sinuolate with an obtuse apex. Upper leaves are smaller.

    Flower & fruit

    Flowers are pedicellate and dark purple. Perianth are smaller and oblong elliptic. Filaments are subulate. Ovary is rhomboid-obovoid and stigma is oblate and muricate. Flowering normally takes place from June to July. Fertile flowers are followed by fruit that is ovoid-ellipsoid, broadly ellipsoid or ovoid oblong in shape, large (0.5-1.5 cm) long and purple with wings more narrow that thick and notched at both ends. Harvesting of seeds starts from July to September.

    Dried-Himalayan-Rhubarb-herb Flower-of-Himalayan-Rhubarb Himalayan-Rhubarb-growing-wild Himalayan-Rhubarb-plant Leaves-of-Himalayan-Rhubarb Plant-illustration-of-Himalayan-Rhubarb Powder-of-Himalayan-Rhubarb Seeds-of-Himalayan-Rhubarb Small-Himalayan-Rhubarb-plant
    [Show thumbnails]
    Traditional uses and benefits of Himalayan Rhubarb

    • 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.
    • Root is anti-cholesterolemic, antiseptic, antispasmodic, antitumor, 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.
    • 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.
    • Homeopathic remedy is prepared from the dried root.
    • This is used particularly in the treatment of diarrhea in teething children.
    • It can be used internally to treat intestinal worms as well as externally in compresses or poultices to treat burns, wounds, carbuncles and boils.
    • This herb is planned as a treatment for acute constipation or gastrointestinal problems.
    • It is used to counteract Hemorrhoids.
    • Rhubarb reduces the high cholesterol level.
    • It resolves various kidney diseases.
    • It helps to lower the high blood pressure during pregnancy.
    • It is useful in reducing the body weight and cures obesity.
    • It treats liver diseases and gallbladder diseases.
    • It relieves pain from swelling and inflammation.
    • It is an aid for menstrual disorders. It also provides relief from pain associated with mensuration
    • It is used as a mouthwash for Canker Sores.
    • It is an effective herb for urinary problems and helps in easy passing of urine.
    • It is a good remedy for poor appetite.
    • Rhizomes that are soaked with water are used for herbal bath for babies to remove heat from the body.

    Ayurvedic Health benefits of Himalayan Rhubarb

    • Indigestion: Soak the root stock of Rhubarb in some cold water for 9-10 hours. Take One tablespoon just before meals.
    • Laxative: Soak the root stock in cold water for a day. Take One tablespoon twice a day.
    • High Creatinine: Take 2 small stalks of Rhubarb and boil them in water. Strain and drink this tea twice in a day.
    • Cancer (Basic): Mix dry, powdered herbs of 6 parts Burdock Root, 4 parts Sheep Sorrel, 1 part Slippery Elm Bark and 1 teaspoon Rhubarb Root.  Prepare a decoction. Take one teaspoon at a time. Boil in two cups water till water remains half. Leave on hot plate overnight. Strain through a coarse strainer. Consume cold either early morning or late at night.
    • Cancer (Advanced): Add 2 parts Kelp, 1 part Red Clover, 1 part Blessed Thistle and 0.4 parts Watercress. Prepare a decoction. Take one teaspoon at a time. Boil in two cups water till water remains half. Leave on hot plate overnight. Strain through a coarse strainer. Consume cold either early morning or late at night.
    • Constipation: Prepare a decoction of Sodium Sulphate and Rhubarb. Use it twice a day.
    • Water Retention: Make powder of roasted Euphorbia, Rhubarb root and Sodium Sulphate. Take twice a day. Caution: Excess use may cause toxicity.
    • Cough: Ground Areca Nut seed, Ipomoea Nil seed and Rhubarb root in to a powder. Make an infusion. Take it twice a day.
    • Dysuria: Prepare a decoction of Stephania Tetrandra root, Rhubarb root and Descurainia Seed. Take it twice a day.
    • Jaundice: Make a decoction of Rhubarb root, Water Plantain leaves, Gardenia fruit and Knotgrass leaves. Take it twice a day.
    • Constipation: Take equal quantity of Bitter Orange, Magnolia and Rhubarb. Powder them together. Have half teaspoon with lukewarm water once a day.

    Culinary uses

    • Leaf stem are consumed raw or cooked.
    • The crop is occasionally blanched by excluding light from the growing stems, this produces an almost white stem that is free of fiber, crisp and less acid.
    • Stems can also be made into a preserve or be dried and stored for later use.

    Other facts

    • Leaves can be up to 1 meter in diameter, they are used as a lining material and also to cover and protect fruit in baskets.
    • Bright yellow dye is obtained from the root.
    • This herb may turn urine dark yellow or red, but this is not a cause for alarm.

    Precautions

    • 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 worsen their condition.
    • It should not be taken for a long period of time as the bowels may become dependent upon it in order to function or it may mask a more serious medical problem.
    • Leaves of rhubarb plants consist of high amounts of toxic substances known as oxalates. For this reason, the plant’s leaves should never be ingested.
    • Rhubarb root should not be used by people with kidney disease, including kidney stones.
    • It should also not be taken by children under twelve years of age.
    • Women who are pregnant or breastfeeding or people who have been diagnosed with colitis or an obstruction in the intestinal tract should avoid using this herb.
    • People who are taking any kind of blood medications, including blood thinners or other laxatives should consult with their medical provider before taking rhubarb root.
    • It may cause stomach ache, diarrhea, and nausea.
    • Regular use may lead to Muscular Cramp, Bone Pains, and Arrhythmia.
    • Avoid in case of Stomach and Spleen deficiency due to Cold.
    • Do not use in case of Blood Deficiency.

    References:

    https://davesgarden.com/guides/pf/go/81473/

    https://pfaf.org/user/Plant.aspx?LatinName=Rheum+australe

    http://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?taxonid=285486&isprofile=0&letter=R

    https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=31103

    http://www.theplantlist.org/tpl/record/tro-26001861

    http://envis.frlht.org/plantdetails/53f32dde5953a5fe23ddc746b3bca276/0cc5c83b964143a0fa128f301bfe14e0

    http://www.academia.edu/5591230/Rheum_australe

    https://plants.usda.gov/java/ClassificationServlet?source=profile&symbol=RHEUM&display=31

    76%
    76%
    Awesome

    Comments

    comments

    H Herbs and Spices
    Share. Facebook Twitter Pinterest LinkedIn Tumblr Email
    Previous ArticleHealth benefits of Chiretta
    Next Article 6 Science-Based Health Benefits of Eating Vegan

    Related Posts

    Uses of Monkey Pitcher plant

    April 16, 2024

    Traditional uses and benefits of Wild Marigold

    March 21, 2024

    Traditional uses and benefits of Drooping fig

    March 12, 2024

    Comments are closed.

    Himalayan Rhubarb facts

    Himalayan Rhubarb Quick Facts
    Name: Himalayan Rhubarb
    Scientific Name: Rheum Australe D. Don
    Origin Higher regions of Himalaya, covering the areas of India (Kashmir and Sikkim), Bhutan, Nepal, Pakistan, Myanmar, and China
    Colors Purple
    Shapes Ovoid-ellipsoid, broadly ellipsoid or ovoid oblong in shape, large (0.5-1.5 cm) long
    Taste Bitter, astringent, sour
    Health benefits Beneficial for chronic constipation, diarrhea, liver & gall bladder complaints, obesity, hemorrhoids, menstrual problems, skin eruptions and urinary problems
    Name Himalayan Rhubarb
    Scientific Name Rheum Australe D. Don
    Native Higher regions of Himalaya, covering the areas of India (Kashmir and Sikkim), Bhutan, Nepal, Pakistan, Myanmar, and China
    Common Names Himalayan rhubarb, Indian rhubarb, Red-veined pie plant, Red Vein Rhubarb, Nepal rhubarb, red-veined Himalayan rhubarb
    Name in Other Languages Afghanistan: Chukri,  rawash
    Arabic:  Chandan buti, asrowal, ravande-hindi, revanch chini, rawind
    Bengali: Ravandchini
    Canarese: Naturevalchini
    Chinese: Cang bian da huang (藏边大黄), da huang
    Deccan: Nahirevandchina
    English: Himalayan rhubarb, Indian rhubarb, Red-veined pie plant, Red Vein Rhubarb, Nepal rhubarb, red-veined Himalayan rhubarb
    French: Hubarb de parse
    German: Himalaya-Rhabarber, Emodi-Rhabarber
    Gujarati: Revandchini
    Hindi: Dolu,  revand cheenee (रेबंद चीनी) ,  reband cheenee (रेबन्द चीनी)  Reebanda ciinii (Rēbanda cīnī),  रेबन्द चीन् (Rebanxa ciin),  Reevaaciinii (रेवाचीनी),  Reevandaciinii (रेवन्दचीनी),  Ruubaaba (रूबाब), archa, hindi-revand-chini, hindirevandchini, rawardchni, revand-chini
    Japanese: Reumu emodi (レウム・エモディ)
    Kamaun: Archu
    Kannada: Nat-reva-chinni, natrevalchinni, natrevvachinni, reval-chini
    Marathi: Ladakirevanda chini, Raevaachini, mulkacharevalchinni, revachini
    Nepali: Padamchaal (पदमचाल), chulthi amilo, akase chuk, shankhatra
    Persian: Ravande-hindi, Bikrewas, Revandchini
    Punjabi: Atsu, Chotial, Chuchi, pambash, Chutial, khabium, lachu, rewand chini
    Russian: Reven emodi (Ревен емоди)
    Sanskrit: Revandachini, Revatchini, amlaparni, amlavetasa, gandhini, pita, pitamula, pitimulika, revatika, soma
    Swedish: Sydrabarber
    Tamil: Cinakkilanku, iraval chinni, ireval cinni, irevalcini, irevalcinni, irevarcinni, kakattari, kantam, makkikkilanku, mancatcina kilanku, mancatcinakkilanku, mancatkilanku, nattirevalchinni, nattu iravel cinni, nattu-ireval-chinni, nattu-manjat-chinak-kizhangu, nattuirevalcinni, nattumancalcinakkilanku, nattumancatcinak kilanku, nattumanjatchinnakkilangu, natturevalcinni, petikkilanku, petikkilantu, revalchini kattai, variyatitukkilanku, variyattu, variyattu, variyattu
    Telegu: Naattu raevalchini, nattu reval-chinni, nattu-pasupu-china-gadda, nattu-reval-chinni, nattupampuchinagadda, natturevalchinni
    Urdu: Asara-i-raiwand, rewand chini, rewand chini nim kofta, rewand-chini, usara rewand
    Plant Growth Habit Multipurpose, endemic, Robust Perennial, endangered medicinal herb
    Growing Climates Found in alpine zone on rocky soil, moraines, and crevices, between boulders and near streams in specific pockets, grassy or rocky slopes, forest margins
    Soil Prefers a deep, organically rich,  fertile, moderately heavy, humus rich, moisture retentive, well-drained soil
    Plant Size 1-3 m tall
    Stem Stout stems, streaked green and brown, Glabrous or pubescent at the nodes 1.5-2 m high
    Leaf Basal leaves have 30-40 long petioles and thick blades. Leaves are thick, orbicular, ovate-elliptic or broadly ovate with 5-7 basal veins, a cordate base, entire margin and sinuolate with an obtuse apex. Upper leaves are smaller
    Flowering season June to July
    Flower Pedicellate and dark purple. Perianth are smaller and oblong elliptic. Filaments are subulate. Ovary is rhomboid-obovoid and stigma is oblate and muricate
    Fruit Shape & Size Ovoid-ellipsoid, broadly ellipsoid or ovoid oblong in shape, large (0.5-1.5 cm) long and purple with wings more narrow that thick and notched at both ends
    Fruit Color Purple
    Propagation Either rootstock or seeds
    Taste Bitter, astringent, sour
    Plant Parts Used Stem, Roots and Rhizomes
    Season July to September

    Himalayan Rhubarb Scientific Classification

    Scientific Name: Rheum Australe D. Don

    Rank Scientific Name & (Common Name)
    Kingdom Plantae (Plants)
    Subkingdom Tracheobionta (Vascular plants)
    Infrakingdom Streptophyta  (land plants)
    Superdivision Spermatophyta (Seed plants)
    Division Magnoliophyta (Flowering plants)
    Subdivision Spermatophytina  (spermatophytes, seed plants, phanérogames)
    Class Magnoliopsida (Dicotyledons)
    Subclass Caryophyllidae
    Superorder Caryophyllanae
    Order Caryophyllales
    Family Polygonaceae (buckwheat family)
    Genus Rheum
    Species Rheum australe
    Synonyms
    • Rheum emodi Wall.
    • Rheum emodi Wall. ex Meisn.
    • Rheum emodium Wall.
    • Rheum emodium Wall. ex Nees & Eberm.
    Categories
    • Beverages (78)
    • Dairy (28)
    • Dental Health (15)
    • Equipment (5)
    • Essential OIls (196)
    • Facts (2,873)
    • Foods (253)
    • Fruits (479)
    • Giveaway (1)
    • Grains and Cereals (32)
    • Health & Beauty (692)
    • Herbs and Spices (1,247)
    • Medicines (9)
    • Mental Health (19)
    • Nutritional value (27)
    • Nuts and seeds (69)
    • Oils (81)
    • Pets (4)
    • Poultry & Seafoods (67)
    • Pulses and Beans (16)
    • Reviews (25)
    • supplement (2)
    • Vegetables (302)
    • Weight Loss (22)

    How bitter melon helps to lower blood sugar

    What Is Vagus Nerve Stimulation and How It Calms the Body?

    What Is “Nervous System Regulation” and Why Is It Trending?

    What Is “Animal Flow” Discover Its Surprising Benefits

    What is Golden Milk Latte and its health benefits?

    What is Matcha Collagen Blend and Its Health Benefits?

    ABOUT
    Home
    About us
    Contact us
    Privacy Policy
    Terms & conditions
    Disclaimer
    Direct Communication
    e-mail: [email protected]
    Gmail: [email protected]
    Useful
    Health Wiki
    Nutrition
    Houston Dentist
    Facebook Twitter Pinterest
    © 2025 www.healthbenefitstimes.com All rights reserved.

    Type above and press Enter to search. Press Esc to cancel.

    ×

    Log In

    Forgot Password?

    Not registered yet? Create an Account