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The stalk of the intensely flavored rhubarb plant has been used in European cooking since the 17th century. Prior to that, rhubarb species were utilized medicinally in Traditional Chinese Herbal Medicine . Traditional uses include treatment of constipation, diarrhea, fever, menstrual problems, jaundice, sores (when applied topically), ulcers, and burns.
Although there are many species of rhubarb, the one most studied is Rheum rhaponticum.
A typical dosage of rhubarb root is ½ to l teaspoonful of the root boiled for 10 minutes in a cup of water, three times daily.
In the menopause study mentioned above, a standardized extract was used. Such extracts should be used according to label instructions.