Originally, rhubarb (Rheum palmatumn) was valued for its medicinal prowess. Native to the wintry steppes of Central Asia, Himalayas and Mongolia, the Chinese cultivated and harvested the big yellow root (da haung) for its strong purgative effect and as a cure-all for a raft of other afflictions. First documented in “The Shen Nong Ben Cao Jing”, the earliest book on materia medica, the Chinese have been conversant with its medicinal efficacy since 2700BC! Traded extensively along the ancient silk road routes, its therapeutic properties were soon held in high regard and demand, by the 10th century it became a major export and spread into India, Russia, Europe and North America. Read More . . .