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Rhubarb/Pie plant
Botanically it is known as Rheum rhaponticum. It is a perennial plant cultivated for its juicy acid leafstalks which are used for making pies, sauces, wine and preserves. It was originally grown in western Asia and later introduced in other parts of the world. Rhubarb has large leaves which have thick, fleshy stalks and it has small greenish white flowers. It is usually propagated by means of division of the roots, although seeds are also used. Rhubarb thrives best in rich, light, friable, loamy soils well-drained but moist. It responds to liberal application of manure in the fall. Harvest of stalks, may begin when the plants are two years old and the stalks should be pulled and
not cut. Roots of Rhubarb should be divided every 3 to 4 years. The drug called Rhubarb, used mainly as a laxative, consists of dried roots and rhizomes of R. palmatum and R. officinale.
Benefit and uses of Rhubarb/Pie plant.
- A Pia plant has been used as a wash in the treatment of rheumatism.
- The fresh juice of the Pie plant has been used as eye drops to ease sore eyes.
- A poultice of the wilted leaves has been used as a dressing on boils, sores and on swollen areas of the skin.
- Rhubarb root was cultivated for many medical purposes, although most revolved around digestion problems.
- It has even been used topically to treat burns.
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