Chengxian Rhubarb

Chengxian Rhubarb

　　Rhubarb is a general term for various perennial plants of the genus Rheum in the Polygonaceae family, and it is also the name of a traditional Chinese medicinal herb. In Chinese literature, "rhubarb" often refers to Rheum palmatum. In China, rhubarb is mainly used for medicinal purposes, but in Europe and the Middle East, the term usually refers to other edible species of the Rheum genus with red stems. It has an aromatic scent, a bitter and slightly astringent taste, becomes sticky when chewed, and has a gritty texture. It is harvested in late autumn when the stems and leaves wither or before sprouting in early spring. The fine roots are removed, the outer skin is scraped off, then it is cut into slices or segments, strung together to dry, or dried directly. Medicinal rhubarb has therapeutic effects such as eliminating stagnation, clearing damp-heat, purging fire, cooling blood, removing stasis, and detoxifying.

　　The rhubarb from the Baihe and Quanshui areas is renowned for its high quality.

　　Kuanchuan Township: Specialty — known for being white in color and soft in texture.