In China, rhubarb is mainly used as medicine, but in Europe and the Middle East, their rhubarb often refers to several other edible rhubarb varieties, with red stems, fragrance, bitter and slightly astringent taste, sticky teeth and gritty feeling. Stems and leaves wither in late autumn or are excavated before germination in the following spring. Remove fine roots, scrape off skins, cut petals or segments, and string them to dry or directly dry them.
Extended data
Morphological characteristics: the stem is erect, about 2m high, hollow, smooth and hairless. Basal leaves are large, with thick and fleshy long petioles, about the same length as leaves; Leaf blade is broadly heart-shaped or nearly round, with a diameter of over 40cm, palmately divided into 3-7 pieces, and each piece is often pinnately divided, with papillae flowing above and pilose below; Cauline leaves are small and stems are short.
Stipules sheaths tubular, densely pubescent. Inflorescence large conical, terminal; Pedicels are slender, with joints in the middle and lower parts. Flowers purplish red or reddish purple; 6 perianth segments, about 65438 0.5 mm long, 2 rounds; Stamens 9; Style 3. Achene 3-sided, winged along the edge, slightly concave at the top, nearly heart-shaped at the base, dark brown, flowering in June-July, and fruiting in July-August.
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