It’s May in the Midwest and that means rhubarb! This leafy vegetable
(surprise - rhubarb is not a fruit!) explodes from early spring soil every
year, making it one of the few perennial vegetables on the planet. It’s
ability to return, time after time, testifies to the vitality of the plant.
Rhubarb (called da huang in Chinese herbalism) has been used medicinally
centuries in Traditional Chinese Medicine to help drain excess heat from
the body, relieve constipation and alleviate different menstrual disorders,
including endometriosis. It is not recommended to take rhubarb in a concentrated
form (such as part of an herbal formula) when pregnant or nursing. And,
when trying to conceive, it's important to work with a trained herbalist
to ensure rhubarb is right for your diagnosis. It is safe, however, to
in the food form
while trying to conceive, expecting and nursing. In fact, most experts
rhubarb’s high fiber/low calorie, antioxidant and immune-boosting
qualities make it a good addition to a fertility-enhancing and pre/postnatal diet.
The leaves of a rhubarb plant should never be eaten because they are toxic.
It’s also recommended to cook rhubarb since the stalks contain oxalates,
which may interfere with mineral absorption. The reddish-pink stalks of
the plant can be sliced and roasted with honey or agave, used as a topping
for yogurt or ice cream, or made in to a pie or a crumble.