Rhubarb was initially cultivated for medicinal purposes in Ancient China way back in 2700 BC. Britain used these leaves in early 19th century with its popular adoption as an ingredient in desserts and wine making before they came to know that Rhubarb leaves are toxic and have no safe culinary use for humanity.
Is it poisonous? — Yes the Leaves are. It contains dangerously high levels of oxalic acid which can cause serious kidney damage. Health benefits are only from the Stalks. Focus only on the stalks of Rhubarb.
- It is believed that one cup of cooked rhubarb contains as much calcium as a average cup of Milk.
- Rhubarb are rich in Vitamin K which plays a role in bone metabolism and helps prevent osteoporosis.
- Rhubarb was found to reduce bad cholesterol, and since it is a low-calorie food choice, it sure can be a great addition to a weight loss diet.
- Applying rhubarb along with sage to herpes cold sores seems to improve healing.
- Rhubarb roots are popular medicine for soothing stomach ailments and relieving constipation.
As they say anything over the limit is dangerous to human being. In case it is far danger than any other vegetable. It can aggravate kidney stones and effect pregnancy.