How to use Monk’s Rhubarb

Rhabarbari monachorum, Monk’s Rhubarb Herb Patience, Hippolapathum, Lapanthus hortense, Rhubarbarum Monachorum Kreutterbuch, Matthiolus, 1586 Deutschlands Flora in Abbildungen, Sturm, 1796 Rumex alpinus(Photo by Jerzy Opioła) (Wikimedia) Botanical name: Rumex alpinus Parts used: Root; the yellower the better Temperature & Taste: Cool (Neutral according to some) dry. Mildly Bitter Classifications: Aperitive, Abstersive, Astringent, Uses: 1. Purges…