Turkey rhubarb is an Asian relative of the spring vegetable most Americans are familiar with. Like common garden rhubarb, the leaves of this species also naturally contain oxalic acid, which makes them potentially toxic.
The root, however, has been harvested for more than four millennia. Native to northwest China and Tibet, its cultivation and use spread throughout India, where the herb is considered significant in Ayurveda. Turkey rhubarb was established in Europe during the Renaissance period, proceeding into Asia Minor. As European settlers traveled to America and continued westward, they included the highly valued Turkey rhubarb rootstock among their limited supplies to ensure their survival.
Quick Look — Information at a Glance
Approximate Cups per Pound: 3
Origin: USA, Turkey
Plant Part Used: Root
Processing: Cut and sifted
Agriculture: Organic
Storing — General Guidelines and Tips
Store in a sealed container in a cool place free of bright light and humidity.
Appearance & Aroma
Woody without significant aroma.
Uses
Cosmetic
Infuse in alcohol or witch hazel to make topical ointments and liniments.
Culinary
May be prepared as tea, alone or in combination with other herbs.
Safety
Do not use during pregnancy or while nursing. This herb is not recommended for people with a history of arthritis or gout.
Flavor Profile
Bitter due to anthraquinone compounds.
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