Rhubarb

Rhubarb is the common English name for a number of plants of the genus Rheum, grown for food, as an ornamental, and in herbal medicine. Even with the popular culinary type, a favored ingredient in rhubarb pie, the preparation and handling must be well understood because the leaves contain toxic quantities of oxalic acid. The stalks are the edible part, although the rhizome is used medicinally.

In North America, it is a cool-weather plant that appears early and is harvested early. Texas A&M University observes it grows poorly in the South.

The species Rheum palmatum contains a large number of biologically active substances.