Chemical Properties
The method of curing or preparing Asiatic rhubarb for the market varies somewhat in different localities. In China it is as follows: The roots are dug up, cleansed, cut in pieces and dried on stone tables, and heated beneath by fire. During the process, the roots are frequently turned. They are afterward pierced, strung upon cords and further dried in the sun. Rhubarb has a somewhat peculiar, aromatic odor, bitter, somewhat astringent taste. When chewed, rhubarb feels gritty between the teeth and imparts a yellow color to the saliva. Also see Rhubarb (Garden Root).
