Tangut rhubarb.

Article "Tangut Rhubarb"

Rhubarb Tangut

A perennial herbaceous plant of the buckwheat family, 2-3 m high. The rhizome is multi-headed, with large fleshy roots, yellow in cross section, lying close to the soil surface. The stems are few, hollow, glabrous, finely grooved, covered with reddish spots.

The basal leaves are long-petiolate, collected in a rosette. The leaf blade is five to seven lobed, up to 75 cm in diameter. The stem leaves are alternate, with bells at the base.

It blooms in June, in the 2-3rd year of life. The flowers are small, collected in multi-flowered paniculate inflorescences. The fruits ripen in July.

Tangut rhubarb does not grow wild in the USSR. About 30 species of this plant are cultivated.

Propagated on fertile loamy and chernozem soils with sufficient moisture. The best predecessors are pure fallow or row crops. The planting site is prepared in the fall. Per 1 m2, apply 4-6 kg of manure or 6-9 g of complete mineral fertilizer.

The soil is dug up to a depth of 25-30 cm. Seeds are sown in spring, summer or autumn. The optimal sowing time is early spring. Seeds are sown in rows with row spacing of 60-80 cm.

They germinate at a temperature of about 2°C. In the first year, rhubarb grows very slowly and requires frequent loosening of the soil to a depth of 4-6 cm and weeding. In transitional areas, leaves are removed in early spring and the plants are fed with mineral fertilizers - nitrogen, phosphorus, potassium.

To increase the root mass, flower stalks are removed. Vegetable, or Black Sea, rhubarb has a pleasant sour taste. Its petioles, 30–70 cm long, are consumed fresh or canned.

They are used to prepare jam, marmalade, compote, juices, various confectionery products and drinks. The petioles are eaten raw or put into borscht; they are used to make pies filling. Rhubarb pomace is used to make premium paper.

The roots serve as medicinal raw materials. They are dug up in the 3rd-4th year of plant life, cleaned of soil, remains of stems, bark, washed thoroughly and cut into pieces. Dry in air or in a dryer at a temperature not exceeding 60°C. Store for 5 years.

In scientific and folk medicine, rhubarb root is used in a mixture with gentian and calamus. To prepare the tincture, the raw materials are mixed in equal parts and poured with 70% alcohol in a ratio of 1:10.

The result is a transparent liquid of red-brown or red color with an aromatic, bitter taste. Take it 1/2-1 teaspoon 2 times a day before meals for intestinal atony, flatulence and chronic constipation.

The industry produces rhubarb syrup, which contains dry rhubarb extract, dill water and sugar syrup. It is used mainly in children's practice for indigestion and a tendency to constipation. Prescribe 1/2-1 teaspoon 3 times a day before meals.