Rhubarb Root from Rheum officinale/palmatum offers an earthy, tart scent and strong botanical character. Brewing: 1 tsp per 250 ml; simmer 8–10 minutes. Rheum species have been used in Traditional Chinese Medicine for thousands of years. Digestive purgative, liver support, and blood-moving herb. Bitter herbal blends, digestive formulas, and metabolic teas.
Root Atelier
Rhubarb Dried Cut Root
Dried rhubarb root with earthy-sour aromatic profile from Rheum spp. ideal for potent decoctions.
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