Common name: Rhubarb
Botanical name: Rheum spp. most commonly Rheum rhabarbarum
Other common names: –
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.
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.
Toxicity category: 2, 3
Warning: Seek medical attention if symptoms occur.