Rhabarbari, Rhubarb, Da Huang Rhabarbari, Rhubarb, Da Huang 大黄 Rha Barbarum, Raved Sceni, Turkey RhubarbDa Huang: ‘Big Yellow’ (TCM)Amla-Vetasa or Amla Parni (Ayurveda)Chu rtsa  ལྕུམ་རྩ  (Tibet) Krauterbuch, Lonitzer, 1578 Kreutterbuch, Matthiolus, 1586 Parkinson, Theatrum Botanicum, 1640 Two forms of RhubarbBotanische wandplaten, (1904–1914) Wild-crafted Rhubarb: whole (left) and sliced (right)(Chengdu, 2016, photo by Adam) Wine prepared Rhubarb root (Shu Da Haung)(Adam, 2024) Large slices of Wild Rhubarb (Adam, 2016) Botanical name: Rheum palmatum, R. officinaleMany species are used including R. emodi (syn R. australe), R. tanguticum, R. undulatum, R. speciforme, R. coreanum, R. moorcroftianum, R. nobile, R. webbianumRhubarb species are complex and varied. In general they can be divided into: Chinese Rhubarb: R. palmatum (regarded as best), R. officinale Indian Rhubarb: R. emodi, R. webbianum, R. moorcroftianum and R. spiciforme Himalayan Rhubarb: R. webbianum, R. spiciforme The species supplying Chu rtsa in Tibetan Medicine are complex and various according to different sources. R. emodi, R. officinale, webbianum, R. moorcroftianum, R. spiciforme, R. scaberrimum, R. rhomboideuml etc. have all been given. In general, the Indian varieties of Rhubarb are used in Tibet.  Parts used: Root (Rhizome) Temperature & Taste: Cold, dry. Bitter.Considered Warm and dry in Western and in Unani medicine. Classifications: 2A APERIENT.  2D ATTENUATERS OF CONGEALED…

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