Chinese rhubarb root slices

Chinese rhubarb roots

Latin Plant Name:Rheum Palmatum

Common English Name:Rhubarb

Part of Plant Used:Root

Nature:Cold

Taste:Bitter

Meridians Entered:Stomach, Large Intestine, Liver

Common Usages:

This herb is used in formulas to treat symptoms of high fever, excessive sweating, thirst, constipation, bloating, pain, jaundice, high blood pressure, hemmorhage, no menstruation, immobile abdominal masses, and hot, swollen, painful eyes (TCM: internal heat/damp-heat conditions and stagnant Blood); also used to treat skin burns, worms, edema and delirium.

Traditional Usages and Functions:

Drains heat and moves stool; drains damp heat; drains excess heat from Blood; invigorates Blood and breaks up congealed Blood; clears heat obstructing Blood level; clears heat and detoxifies fire poison.

Common Formulas Used In

Apricot Seed and Linum; Bupleurum and Dragon Bone; Cimicafuga; Dianthus; Leonuris and Achyranthes; Rhubarb and Scutellaria.

Cautions in Use

Use with caution during pregnancy and immediately after birth. Do not use where there are exterior imbalances, deficient Qi or Blood, or cold-deficient Spleen and Stomach.

Cooking for more than 10 minutes will reduce its purgative effect.  For purgative effect use raw da huang. For blood invigorating action use wine or vinegar treated da huang. For stop bleeding use charred da huang. 

Specification: roots, slices, powders
Package: bags or ctns