Scientific name: Rheum officinale.

Common name: rabarbaro cinese.

English name: rhubarb, chinese rhubarb.

Parts used: radish and rhizomes.

Components: anthracene derivatives, free anthraquinones, mineral salts, pectin, starch, tannins.

Properties: favours regular intestinal transit and digestive function.

Suggested use: rhubarb wine: in case of digestive difficulty. Infusion: for forms of urticaria (hives)

Curiosity: the plant was mentioned in a Chinese text as long ago as 1700 AC; the leaves (especially in England) are used in the preparations of syrups, jams and jellies.

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