• rhubarb

      Rhubarb

      The rhubarb is a Chinese plant with anti -tumor properties, thanks to the richness in polyphenols. The name of this plant comes from Greece and means “origin from barbarian district”. This plant has to be picked up in autumn and it is a very used ingredient for jam, sauces and drinks. It is also used for the preparation of spirits as for example the famous “Rabarbaro Zucca” invented by Ettore Zucca in 1854. On request of Vittorio Emanuele of Savoia this spirit was very used in Savoia court. It was a symbol of “drinks in Milan” of the 80s!


      From Rhubarab there are used the stamps not the leaves because these are poisoned! It is not just an efficient anti- tumor product, but even has lots of qualities as flavor giving refreshing, laxative, digestive, astringent, anti-inflammatory, fungicide, liver purifier, cholagogic, stomach healing, analgesic, hypoglycemic and appetite stimulating, thanks to the presence of the anthocyanins.


      The properties of rhubarb are upgraded if cooked in oven. These vegetable has to be avoided during pregnancy and breast feeding, for children under 2 years, for people who suffer from kidney stones and ulcer. Rhubarab is rich in vitamin A,B,C,D,K, and also in minerals as for example potassium, magnesium, selenium and manganese. Rhubarab is beneficent in case of constipation, hepatic fatigue, diarrhea, mouth and pharynges phlogosis, digestive failure, recurrent hemorrhoids, lack of appetite, jaundice and in order to contrast the hot flush during menopause. This vegetable can also be used as a dry extract, an infusion and decoction, but also can be cut, roasted or eaten as a sauce. The last one is good for duck and guinea fowl meat, as well as for sweets as muffins, cakes and ice-creams.