Rhubarb

Rhubarb Original: Dahuang (大黃). In medicinal contexts, this usually refers to Rheum palmatum or related species. grows in mountain valleys everywhere. The variety from Shuchuan Modern Sichuan province characterized by "brocade patterns" Original: jinwen (錦紋). This refers to the marbled, veined appearance of the cross-section of high-quality rhubarb root, which was a primary marker of its potency. is considered the best. The next best varieties come from the Qin and Long regions Modern Shaanxi and Gansu provinces and are known as Tibetan Rhubarb.

In the first month of the lunar calendar, the plant produces green leaves that resemble those of the castor bean Ricinus communis. The roots are similar to taro, reaching one to two feet in length, with side roots resembling those of burdock; even the smaller roots look like taro. In the fourth month, it opens yellow flowers, though some varieties have bluish-red flowers that resemble buckwheat blossoms. The stems are bluish-purple and shaped like bamboo.

The variety produced in the Jianghuai region The area between the Yangtze and Huai rivers is called Earth Rhubarb Original: Tu-dahuang (土大黃). Often refers to wild or local dock species (Rumex) used as a substitute for true rhubarb.. It flowers in the second month and produces small fruit.

Additionally, Dingzhou In modern Hebei province produces a type called Sheep’s Hoof Rhubarb Original: Yangti dahuang (羊蹄大黃); likely Rumex japonicus., which is extremely effective for treating scabies and itchy rashes. When the sprouts first emerge, the leaves look like sheep hooves. As it grows over several years, the leaves become similar to those of the pokeberry Shanglu (商陸), though they are narrower and more pointed. In the fourth month, spikes emerge from the stalks, with five to seven stems clustering together. The flowers and leaves are the same color. It bears fruit similar to buckwheat, but lighter and smaller. It ripens in the fifth month, at which time it turns yellow. It is also called Golden Buckwheat. When the roots are harvested and cut open, they also display brocade patterns. They are sun-dried for use and are also referred to as Earth Rhubarb.

Its flavor is bitter and its nature is greatly cold; it is non-toxic. It resolves wind-heat, disperses accumulated heat and wind-congestion, promotes digestion, transforms qi, and guides the blood. It greatly relieves blockages and stagnation, "pushing out the old to bring in the new" Original: tuichen zhixin (推陳致新). This is a classic medical idiom describing rhubarb's powerful ability to purge the bowels and clear the system of toxins to allow for healing., and is used to treat all types of sores and boils.