Rhubarb root (Rheum palmatum / Rheum officinale)
Synopsis of rhubarb root
Rhubarb root refers primarily to the dried root of Rheum palmatum, Rheum officinale, or related species within the Rheum genus, which are native to China, Tibet, and parts of Central Asia. Known commonly as Chinese rhubarb or medicinal rhubarb, this herb is distinct from the culinary rhubarb (Rheum rhabarbarum) used in pies. The root has been a cornerstone of Traditional Chinese Medicine (TCM) and Ayurvedic medicine for thousands of years due to its potent laxative, detoxifying, and blood-purifying properties.
The active compounds in rhubarb root include anthraquinones (such as emodin and rhein), tannins, and stilbenes, which give it a dual action: stimulating bowel movements at high doses, and tightening and toning tissues at lower doses due to its astringent effect. Rhubarb root is especially valued for treating constipation, but it is also used for liver congestion, detoxification, fever, inflammation, and gastrointestinal infections.
In Western herbal medicine, rhubarb root is often considered a bitter, cooling purgative that supports liver function, bile flow, and elimination. It is commonly found in traditional digestive bitters formulas, as well as in cleansing and liver-support protocols. It’s known to stimulate peristalsis, reduce intestinal inflammation, and support regular elimination without dependency if used correctly.
Interestingly, the herb exhibits a dose-dependent action: small doses act more as a tonic and astringent, while larger doses produce a strong laxative effect, making it a versatile tool in herbal therapy. It is sometimes used short-term to relieve constipation and long-term in tiny doses to aid chronic liver and digestive issues.
Historical Usage
Rhubarb root has one of the longest recorded histories in herbal medicine, especially in Traditional Chinese Medicine, where it is known as “Da Huang” (大黄). The herb was first mentioned in the Shennong Ben Cao Jing, one of China’s earliest pharmacopoeias (c. 200 CE), where it was praised for its ability to "drain heat, purge accumulations, cool the blood, and eliminate toxins." It was often used to clear internal heat, break up stagnation, and move blood—concepts central to Chinese pathology.
During the Tang and Song dynasties, rhubarb became one of China’s most important medicinal exports via the Silk Road. It was so valued that dried rhubarb root was once more expensive than cinnamon or saffron in parts of medieval Europe. In the Islamic Golden Age, Persian and Arab physicians used rhubarb root for jaundice, constipation, fever, and spleen disorders, often referencing the Chinese origin of the herb.
In European herbalism, rhubarb root became widely adopted by the 16th and 17th centuries. Apothecaries used it in purgative formulas, and it became a staple in “compound powders of rhubarb” used to treat digestive sluggishness, bilious conditions, and even infections. It was also included in the British and U.S. Pharmacopeias as a regulated medicinal herb through the 19th century.
Rhubarb root is used for these health conditions
Abdominal Pain (Traditional)
Constipation (adults) (Traditional)
Diarrhea (Traditional)
Digestion (poor) (Traditional)
Gas and Bloating (Traditional)
Gastritis (Traditional)
Indigestion (Traditional)
Inflammation (Traditional)
Liver Detoxification (Traditional)
Ulcers (Traditional)
rhubarb root is used to support these body systems
Blood (Traditional)
Digestive System (Traditional)
Gastrointestinal Tract (Traditional)
Intestinal System (Traditional)
Kidneys (Traditional)
Large Intestines (Colon) (Traditional)
Liver (Traditional)
Rectum (Traditional)
Stomach (Traditional)
