Rhubarb (English spelling) Rheum rhaponticum; rhubarb

Japanese: ルバーブ（英語表記）Rheum rhaponticum; rhubarb

A perennial plant of the Polygonaceae family. Native to southern Siberia, it is cultivated in various places for food and is also called edible rhubarb or round rhubarb. The roots swell and many stems split off from the base to form a large plant. The leaves are basal and heart-shaped, reaching 30-50 cm in length, with petioles up to 30 cm long and 3 cm thick. The stems are hollow and 1-2 m tall, with many small green-white flowers in panicles. The entire plant has a unique fragrance and sour taste, and the petioles are edible like butterbur, and are added to jellies and pies, as well as made into jams.

Rhubarb

Please see the "Rabab" page.

Source: Encyclopaedia Britannica Concise Encyclopedia About Encyclopaedia Britannica Concise Encyclopedia Information

Japanese:

タデ科の多年草。シベリア南部原産で，食用に各地で栽培され，ショクヨウダイオウ (食用大黄) ，マルバダイオウとも呼ばれる。根は肥大し，多数の茎を根もとから分ち大株となる。葉は根生し心臓形で長さ 30～50cmに達し，葉柄は長さ 30cm，太さ 3cmにもなる。茎は中空で高さ1～2m，花は小さく，緑白色で円錐花序に多数つける。植物体全体に独特な香気と酸味があり，葉柄部をフキと同様に食用とし，またゼリーやパイに加えるほかジャムにもつくる。