Xining Rhubarb

Xining Rhubarb

　　It earned its name historically because it was centralized in Xining, Qinghai Province, for grading, packaging, and export. The original plant is mostly wild, distributed in the high-altitude cold regions below 4,300 meters in the eastern mountainous areas and the prefectures of Yushu, Guoluo, Huangnan, and Haibei.

　　Xining Rhubarb refers to the roots and rhizomes of the Polygonaceae plants Rheum palmatum and Rheum tanguticum, which are mainly produced in Qinghai Province. It is renowned both domestically and internationally for its superior quality, bright color, high oil content, and abundant levels of key active ingredients such as anthraquinones. It is 100% natural, pollution-free, and processed using unique methods. Known as “Xining Rhubarb,” it is one of Qinghai Province’s most famous and high-quality authentic medicinal herbs, with a long history of use, numerous pharmacological effects, and wide clinical applications.

　　Rhubarb in Qinghai grows in high-altitude cold and humid regions. It is a tall perennial herbaceous plant from the Polygonaceae family. Its varieties are generally divided into Rheum palmatum and Rheum tanguticum (also known as Rheum palmatum var. tanguticum), and are actually primarily found in Guoluo, Yushu, and the counties of Huangnan Tibetan Autonomous Prefecture, where it grows wild. In the Xining area and agricultural districts, it is also commonly cultivated in residential courtyards, serving both as landscaping and a source of medicinal material — killing two birds with one stone. Processed rhubarb for export is divided into two grades: box rhubarb and wrapped rhubarb. Box rhubarb meets higher quality standards and is mainly exported abroad, while wrapped rhubarb is sold domestically.

　　Xining Rhubarb is one of China’s four major traditional medicinal herbs. Historical records indicate that rhubarb has been used as a medicinal ingredient in China since as early as 270 BC, and began being exported abroad by 144 BC. For centuries, China has been the world’s leading exporter of rhubarb. The rhubarb produced in Qinghai is considered one of the finest varieties nationwide, with a long production history. It is widely known for its high quality, large yields, and excellent therapeutic effects, reaching a peak annual export volume of 500,000 kilograms. Historically, Xining served as the long-term distribution hub for all rhubarb produced across Qinghai Province, hence Qinghai rhubarb is also called “Xining Rhubarb.” Rhubarb is a tall perennial herbaceous plant from the Polygonaceae family, also known as fire ginseng, golden wood, po men, or fine-patterned herb. In Tibetan, it is called “Junmu Zha.” Qinghai rhubarb grows in high-altitude cold zones between 2,000 and 3,500 meters, commonly found in alpine shrubs and grassy mountain slopes. It thrives in cool, moist climates and loose, fertile soils. Its stems are upright and hollow, with swollen nodes that are smooth and hairless. The leaves resemble those of the castor oil plant. It sprouts in April, stems shoot up in June, flowers bloom in July, and seeds form in September. There are seven varieties of Qinghai rhubarb, among which the two most valuable and highest-yielding are: Rheum palmatum, whose leaves are palmate in shape, stems grow 1–3 meters tall, and which produces small greenish-white flowers arranged in a conical inflorescence in summer; and Rheum tanguticum, a variety of Rheum palmatum with deeply lobed leaves resembling chicken claws (also called chicken-claw rhubarb), bearing light yellow flowers. These two types of rhubarb are commonly found in Guoluo, Yushu, Hainan, and Haibei.