A History Of Rhubarb

Rhubarb is native to the cold, mountainous climates of Siberia, Mongolia, and Northern China. Known in China for over 5,000 years. The name derives from rhabarbarum, referencing the River Rha (Volga) and "barbarian" lands, so called by the Greeks and Romans.

The roots were primarily used as a medicinal laxative, but also to treat plague, reduce inflammation, and combat infection. Chinese legend believed Rhubarb was first sprouted from the blood of a slain dragon. It is noted in The Herbal Classic of Shen Nong, considered the earliest Chinese text on medicine. In 17th-century Europe, dried rhubarb root was a high-value medicine, sometimes costing three times the price of opium!

Introduced the UK by Sir Matthew Lister around 1640 for medicinal purposes, the stalks were not eaten until the late 18th century when sugar became more affordable. It was the accidental discovery ‘forcing’ in 1815-1817; when laborers at the Chelsea Physic Garden accidentally covered dormant rhubarb roots with soil and rubble, resulting in tender, and pink stems in early spring, that propelled this plant into popularity.

It was after the dicovery of forcing that the ‘Rhubarb triangle’ came into being. A roughly 9-square-mile area in West Yorkshire, renowned for producing early "forced" rhubarb. It is defined by the towns of Wakefield, Morley, and Rothwell. At its peak before 1939, this area produced 90% of the world's winter rhubarb. The nightly fast train from Ardsley station to Covent garden was accordingly dubbed the Rhubarb Express!

Rhubarb leaves are toxic to eat due to high oxalic acid, but can be used to make; organic insecticides, natural yellow/green dyes, and makes an excellent weed suppressing mulch. Boiled in water or steeped in vinigar they also make an excellent organic cleaner.