General Information

  • Category- Vegetable, drug
  • Binomial Name- Rheum rhabarbarum
  • Common Names- Rewandchini, amlavetasa,  Chinese rhubarb
  • Spread- 24-36 inches
  • Height- 24-30 inches
  • Average Production- 1.36-2.72 kg per plant per season
  • Days to Maturity- 680-730 days

Nutrition Values:

  • Calories: 21
  • Water: 93%
  • Protein: 0.8 gram
  • Carbohydrates: 4.54 gram
  • Sugar: 1.1 gram
  • Fiber: 1.8 gram
  • Fat: 0.3 gram

Vitamins

  • Vitamin C- 8 mg
  • Vitamin E- 0.27 mg
  • Vitamin K- 29.3 μg
  • Vitamin B1- 0.02 mg
  • Vitamin B2- 0.03 mg
  • Vitamin B3- 0.3 mg
  • Vitamin B5- 0.085 mg
  • Vitamin B6- 0.024 mg
  • Vitamin B9- 7 μg

Minerals

  • Potassium- 288 mg
  • Calcium- 86 mg
  • Iron- 0.22 mg
  • Manganese- 0.196 mg
  • Magnesium- 12 mg
  • Phosphorous- 14 mg
  • Sodium- 4 mg
  • Zinc- 0.1 mg

*The values are standard average per 100 grams and might change a bit.

Environmental Requirements:

  • Soil- Loamy and well drained
  • Soil Moisture- 20%
  • Soil pH- 5.5-6.5
  • Sun Requirements- Full sun/Partial sun
  • Best Time to Plant- Autumn or Spring (September-October or February-March)

Tips to Grow Rhubarb:

  1. Arrange good quality of rhubarb seeds. Soak the seeds for 1-2 hour before planting.
  2. Soil should be fertile and well draining. It should be moist but not wet. Add some compost in the soil prior planting.
  3. Arrange a tray with drainage holes at the bottom and fill it with the soil. In each block of tray sow two seeds 1\2 inches deep and cover it with dirt. Gently give water to the seeds.
  4. Keep your seed warm in early stage by covering the tray with plastic. In 5-10 days germination occur.
  5. When seedlings reached 4 inches in height, transplant your seedlings. Harden off the seedlings before transplanting. Transplant your seedlings in shaded area.
  6. You will need to keep your plant consistently moist.Mulching will keep the rhubarb roots properly cool and moist.
  7. After two years your rhubarb is ready to harvest. Pull off the stalks at soil-level. To keep the plant healthy, only take a few stalks at a time.

Chemical Constituents of Rhubarb:

  • Rhubarb mainly contains 2 to 4.5 percent of anthraquinone glycosides, which include aloe emodin, chrysophanol, physcion, rhein and their derivatives.
  • Rhubarb also contains glucogallin, eallic acid, rheinotannic acid, catechin, starch, sugars, fat, pectin, and calcium oxalate.

Uses:

  • Rhizome of rhubarb is used as laxative drug.
  • In larger dose it act as purgative.
  • In small doses it is a bitter stomachic and intestinal astringent.
Vegetables