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Rhubarb Root Rheum rhabarbarum

The Rhubarb plant traditionally grows high in the Himalayas at 2500-4000metres and was originally imported from China and Tibet. The root should be at least three years old before it is harvested for use and should be bright yellow in colour. Its very different to the sour stems that we eating puddings; you definitely don’t want to get the two confused.

In American-Indian traditions, rhubarb root is revered as a ‘badger or burrowing medicine’ in reflection of its medicinal properties. Some say that the plants name originates from the Greek word ‘rheo’ which means ‘to flow’. 

We put a pinch of the ro in Triphala Plus to give it a little boost.