Rhubarb
Rhubarb is the fleshy, edible stalks (petioles) of species and hybrids of Rheum in the family Polygonaceae, which are cooked and used for food. The plant is a herbaceous perennial that grows from short, thick rhizomes. Historically, different plants have been called "rhubarb" in English. The large, triangular leaves contain high levels of oxalic acid and anthrone glycosides, making them poisonous and therefore inedible. The small flowers are grouped in large compound leafy greenish-white to rose-red inflorescences.
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Research Mentions
Rhubarb-family plant compounds may target a liver cancer gene
The tart rhubarb stalks in your garden and the aloe on your windowsill both produce anthraquinone...
Rhubarb extract shields brain cells after hemorrhagic stroke in mice
Rhubarb, the tart stalks you might harvest from a backyard patch, turns out to carry compounds th...
