Rhubarb Phytology
Rhubarb may be the first cultivated crop of the year in this part of the world. In Traditional Chinese Medicine each season is associated with different healing characteristics such as the associated organ and flavor. Spring is a season for the liver and the flavor associated is sour. So rhubarb is a perfect food to eat to heal, nourish and support the functions of the liver.
Rhubarb is not only sour tasting, it is also packed with many vitamins such as vitamin C, K, beta carotene, niacin, folate…. and minerals such as manganese, calcium, magnesium, iron, potassium, phosphorus and any other mineral that the soil it grows in has to share with it. Being a perennial plant, it is energetically charged with the vigor of the earth and resilient to environmental conditions. The spirit of the plant mixed with its own “pharmacy” allows it to work magically as a food medicine for the liver, skin, digestive system and entire body.
Rhubarb is also packed with many phytochemicals such as anthocyanidins, flavonoids, and polyphenols that are the anti-cancer, anti-obesogenic, anti-oxidant and general life enhancing benefits of this simple yet powerful plant.
If you’re in the area, come to the Drive-Thru Farm-a-Sea and pick up a bunch for your smoothie or baked goods. They are organic and super vibrant!
Rhubarb Recipe
Rhubarb can be pickled, juiced, dried, turned into syrup… It’s actually quite versatile. Sugar is often used to counterbalance the sourness. I like to just add a sweet fruit such as apple. I very simple recipe that allows you to benefit from the fiber and all the phytochemical properties, is to simply throw some in a blender to make a smoothie. All you need is:
- 2 stalks of rhubarb
- 1-2 apples cored and cubed
- splash of lemon juice
- sprig of mint
- carbonated water, club soda (optional)
Blend the rhubarb and apple (add water if too thick). Squish in some fresh lemon. Stir in a sprig of mint. Add some carbonated water. Let it sit for a couple minutes so the flavors can blend and then enjoy!
