FEE BROTHERS Rhubarb Cocktail Bitters 1 x 150ml Bottle

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Foust, Clifford M. (1992). Rhubarb: the wondrous drug. Princeton University Press. ISBN 978-0-691-08747-4. Not everyone responds to dietary oxalate in the same way. Some people are genetically predisposed to health problems associated with oxalates ( 13). Although reports of rhubarb poisoning are rare, make sure you consume it in moderation and avoid the leaves. What’s more, cooking your rhubarb may reduce its oxalate content by 30–87% ( 17, 18, 19, 20). SUMMARY

In the United States rhubarb is primarily produced in the states of Oregon, Washington, and Wisconsin with approximately 1,200 acres in production, of which 175 are covered in hothouses. [14] In the northwestern US states of Oregon and Washington, there are typically two harvests, from late April to May and from late June into July; [15] half of all US commercial production is in Pierce County, Washington. [16] Rhubarb is ready to consume as soon as harvested, and freshly cut stalks are firm and glossy. Warmington, E. H. (1928). The Commerce Between the Roman Empire and India. Cambridge: Cambridge University Press. p.207ff. ISBN 978-1-00-136124-6. My quest led me to Sun Liquor Distillery on East Pike Street. Five years ago, Sun’s lead distiller, Erik Chapman, set out to make aromatic bitters from all-natural, wheat-based spirits. Many other lines are made from corn-based Everclear or high-proof vodka, often with artificial additives. Chapman sought a natural rhubarb flavor without chemicals, sugars or other additives. At Sun, he makes spirits from organic, non-GMO wheat and uses those to make Sun’s collection of bitters, including lemon, orange, grapefruit and Rainier cherry. The high price, as well as the increasing demand from apothecaries, stimulated efforts to cultivate the different species of rhubarb on European soil. [22] Certain species came to be grown in England to produce the roots. [24] The local availability of the plants grown for medicinal purposes, together with the increasing abundance and decreasing price of sugar in the 18th century, galvanised its culinary adoption. [22] Grieve claims a date of 1820 in England. [24] Rhubarb was harvested in Scotland from at least 1786, having been introduced to the Botanical Garden in Edinburgh by the traveller Bruce of Kinnaird in 1774. He brought the seeds from Abyssinia and they produced 3,000 plants. [25]

Theroux, Alexander (2017). Einstein's Beets. Fantagraphics Books, Seattle Washington. p.47. ISBN 978-1-60699-976-9. In traditional Chinese medicine, rhubarb roots of several species were used as a laxative for several millennia, [40] although there is no clinical evidence to indicate such use is effective. [41] Phytochemistry and potential toxicity [ edit ]

In fact, it’s easily mistaken for a fruit. Adding to the confusion, rhubarb is officially classified as a fruit by the U.S. Department of Agriculture (USDA) ( 1).

a b Barceloux, Donald G (2012). Medical Toxicology of Natural Substances: Foods, Fungi, Medicinal Herbs, Plants, and Venomous Animals. John Wiley & Sons. p.235. ISBN 978-1-118-38276-9.