Abstract
Rhubarb probably originated from China. The first data about the plant, dating back to 2700 B.C., are recorded in a Chinese botanical treaty and deal with the aperient properties of dried rhubarb plants. It was only in the 18th century that rhubarb was introduced into England and commonly used as a vegetable. Rhubarb belongs to the Polygonaceae family, of which numerous species are cultivated for medicinal purposes, but it is the only one to be appreciated as food.
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© 1988 Springer-Verlag Berlin Heidelberg
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Roggemans, J., Boxus, P. (1988). Rhubarb (Rheum rhaponticum L.). In: Bajaj, Y.P.S. (eds) Crops II. Biotechnology in Agriculture and Forestry, vol 6. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-73520-2_16
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DOI: https://doi.org/10.1007/978-3-642-73520-2_16
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-642-73522-6
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