Warning

Seek medical attention if symptoms occur.

Description

A large-leaved perennial herb to 1m and up to 1m across, often cultivated in home vegetable gardens.

The stems are edible once cooked, often sweetened to make them more palatable.

Small flowers are green to white clustered on erect stems. The large, dull green leaves are three-veined from the base with wavy, undulating margins.

Toxicity

  • Potentially toxic

  • Irritant to skin or eyes

Symptoms

Oxalates are in all parts of the plant but are especially concentrated in the leaves. If the leaves or uncooked stems are eaten, symptoms can include a burning sensation in the mouth, nausea, abdominal pain, vomiting, weakness and drowsiness. Blood clotting may be impaired. Contact dermatitis may occur.

Images

Rhubarb leaves
Photo by Lorna Ngugi
Rhubarb plant leaves
Photo by Lorna Ngugi

Details

Common name: Rhubarb

Botanical nameRheum spp. most commonly Rheum rhabarbarum

Family: Polygonaceae

General description: A large-leaved perennial herb to 1m and up to 1m across, often cultivated in home vegetable gardens. The stems are edible once cooked, often sweetened to make them more palatable.

Flowers: Small flowers are green to white clustered on erect stems.

Leaves: The large, dull green leaves are three-veined from the base with wavy, undulating margins.

Fruit/Berries: The oval to heart-shaped fruit is a nut, 3-7mm in diameter.

Last updated: November 2024