Turkish Rhubarb Root: Its Traditional Role in Essiac Tea
Turkish rhubarb root is one of the botanical ingredients found in the traditional eight-herb Essiac formula. Although the word "rhubarb" may bring to mind the familiar garden plant used in pies and other foods, Turkish rhubarb has a much longer history as an herbal ingredient.
In Genuine Essiac, the root of the Turkish rhubarb plant is used as part of a multi-herb formula rather than as a standalone ingredient. Understanding what Turkish rhubarb is, which part of the plant is used, and what researchers have learned about its naturally occurring constituents can provide useful context for understanding the composition of Essiac tea.
What is Turkish Rhubarb Root?
Turkish rhubarb commonly refers to Rheum palmatum, a perennial plant belonging to the Polygonaceae family. This botanical family also includes other species of rhubarb as well as plants such as sorrel and buckwheat.
Rheum palmatum is sometimes called Chinese rhubarb, medicinal rhubarb, or Turkey rhubarb. The different common names can make identifying rhubarb ingredients confusing, which is why the botanical name is particularly useful.
Although related to culinary rhubarb, Turkish rhubarb should not automatically be considered interchangeable with the rhubarb commonly grown for its edible stalks. Different Rheum species can have different chemical profiles.
For the Essiac formula, the important plant part is the root. Once harvested, the root can be cleaned, dried, and processed for use in herbal preparations. Turkish rhubarb root is one of the eight botanical ingredients included in Genuine Essiac tea.
A Plant with a Long History
Rhubarb root has a documented history of traditional use extending back centuries, particularly in Asian herbal traditions.
Several species of Rheum have historically been used in herbal preparations. Modern research and pharmacopoeial references commonly distinguish among species such as Rheum palmatum, Rheum officinale, and Rheum tanguticum.
This distinction matters because research has demonstrated measurable differences in the naturally occurring compounds found among rhubarb species. For that reason, the botanical identity of an herbal ingredient is important rather than simply relying on the common name "rhubarb."
Historically, preparations made from rhubarb root and rhizome were particularly well known in traditional herbal systems for their effects on digestion and bowel function. Modern research has helped identify some of the naturally occurring constituents associated with these traditional uses.
Turkish Rhubarb Root and Essiac Tea
Turkish rhubarb root is one of the botanical ingredients associated with the eight-herb Essiac formula connected with Canadian nurse René Caisse.
Today, numerous products and recipes are sold under the name Essiac, and their ingredients are not always identical. Some formulas contain four herbs, while other formulations contain eight botanical ingredients.
In Genuine Essiac, Turkish rhubarb root is used as one component of our complete eight-herb formula, alongside burdock root, sheep sorrel including root, slippery elm bark, red clover, watercress, blessed thistle, and kelp.
Each ingredient is included in a specific proportion as part of the complete blend.
Why the Root Matters
When discussing herbal ingredients, identifying the plant species is only part of the story. The part of the plant being used can matter as well.
Roots, rhizomes, stalks, leaves, flowers, and seeds from the same plant are not automatically interchangeable. Their naturally occurring constituents can differ considerably.
With Turkish rhubarb, the root is the portion relevant to the Genuine Essiac formula.
This is one reason botanical ingredient lists should be read carefully. When appropriate, a label should identify both the botanical and the plant part being supplied.
What's Naturally Found in Turkish Rhubarb Root?
Turkish rhubarb root contains a complex mixture of naturally occurring plant constituents.
Researchers studying Rheum palmatum and related medicinal rhubarb species have identified several groups of compounds, including anthraquinones, anthrones, stilbenes, tannins, and other phenolic compounds. Frequently studied constituents include emodin, rhein, aloe-emodin, chrysophanol, physcion, and sennoside-related compounds. 1
Researchers comparing different rhubarb species have also found that their chemical profiles are not identical. One analytical study examining six Rheum species identified or tentatively characterized more than 100 phenolic compounds and found meaningful differences among the species studied. 2
The presence of a naturally occurring compound, however, does not by itself establish that consuming the whole root will produce a particular health outcome.
This distinction becomes especially important when reading research about herbs online. Research involving an isolated compound, concentrated extract, cells in a laboratory, or an animal model is different from consuming dried Turkish rhubarb root as one ingredient in a multi-herb tea.
What Does the Research Say About Turkish Rhubarb Root?
Turkish rhubarb (Rheum palmatum) and its naturally occurring constituents have been studied extensively in laboratory research, while the available evidence varies considerably depending on the preparation and research question.
A large body of research has focused on the chemical composition of rhubarb. A comprehensive review published in 2025 described several major groups of naturally occurring constituents, including anthraquinones, anthrones, stilbenes, and saccharides. Among the frequently studied anthraquinones are emodin, rhein, chrysophanol, aloe-emodin, and physcion. 1
In a chemical analysis of six rhubarb species, researchers identified or tentatively characterized 107 phenolic compounds. The study found important differences among species, including differences in sennosides, anthraquinone glycosides, and stilbenes. 2
Laboratory research has also examined individual constituents isolated from Rheum palmatum. In one study, researchers isolated seven anthraquinone derivatives from the root and investigated the activity of compounds including emodin and rhein in cultured cells. 3
Another study examining rhubarb roots found that their chemical profiles can vary according to both species and growing conditions. Researchers identified compounds including chrysophanol, emodin, rhein, aloe-emodin, catechin, and sennoside A among the chemical markers evaluated. 4
These findings help researchers better understand the chemistry of Rheum palmatum, but the type of evidence matters. Laboratory studies involving isolated compounds or extracts cannot establish that the same effects occur when people consume the whole root. Research involving Turkish rhubarb root also should not be interpreted as evidence that Essiac tea produces the same effects.
Turkish Rhubarb vs. Culinary Rhubarb
The word "rhubarb" can cause confusion because it is used for several related plants.
The familiar rhubarb commonly grown in gardens and used in pies is cultivated primarily for its stalks. Turkish rhubarb, by contrast, generally refers to Rheum palmatum, which has a long history of use for its underground portions in herbal preparations.
Different Rheum species can also contain different concentrations and combinations of naturally occurring compounds. Research comparing rhubarb species has demonstrated that these chemical differences can be substantial.
For this reason, culinary rhubarb from the grocery store should not be considered equivalent to the Turkish rhubarb root used as an ingredient in Genuine Essiac.
Sourcing Turkish Rhubarb Root for Herbal Preparations
The quality of a botanical ingredient depends on much more than simply having the word "rhubarb" printed on a package.
Important considerations can include:
- Correct botanical identity
- The species of rhubarb being supplied
- The plant part being supplied
- Harvesting and processing practices
- Moisture and storage conditions
- Foreign material
- Microbial quality
- Potential environmental contaminants
Botanical identity is particularly important with rhubarb because multiple species exist and research has documented differences in their chemical composition.
For a multi-herb preparation such as Essiac, ingredient sourcing is only one part of the process. The identity and quality of each botanical ingredient matter, as do the proportions in which the ingredients are combined. Third-party batch testing of the final formula is also an important part of Genuine Essiac's quality process.
Turkish Rhubarb Root in the Genuine Essiac Formula
Genuine Essiac uses Turkish rhubarb root as one of eight botanical ingredients in our traditional Essiac blend.
Our complete formula contains:
- Burdock root
- Sheep sorrel, including root
- Slippery elm bark
- Turkish rhubarb root
- Red clover
- Watercress
- Blessed thistle
- Kelp
You can view these other Essiac tea ingredients on this page.
Rather than viewing Turkish rhubarb root—or any single ingredient—as equivalent to Essiac, it is more accurate to understand it as one component of a larger botanical formula.
That distinction is important when researching individual Essiac ingredients. Learning about each plant can help explain the composition and history of the formula, but information about an individual herb should not automatically be attributed to the complete blend.
Frequently Asked Questions About Turkish Rhubarb Root and Essiac
Turkish rhubarb root is one of the eight botanical ingredients used in the Genuine Essiac formula. Essiac formulas sold by different companies are not necessarily identical, so individual ingredient lists should always be checked.
Turkish rhubarb commonly refers to Rheum palmatum. It may also be referred to by common names such as Chinese rhubarb, medicinal rhubarb, or Turkey rhubarb.
Genuine Essiac uses Turkish rhubarb root. The plant part matters because the chemical composition of roots, stalks, leaves, and other portions of a plant can differ.
No. The term "rhubarb" is used for multiple related species. Culinary rhubarb is grown primarily for its stalks, while Turkish rhubarb commonly refers to Rheum palmatum and has traditionally been valued for its underground portions. They should not be considered interchangeable.
Researchers have identified numerous naturally occurring constituents in Rheum palmatum and related medicinal rhubarb species. These include anthraquinones and related compounds such as emodin, rhein, aloe-emodin, chrysophanol, and physcion, as well as sennoside-related compounds and other plant constituents.
No. Research comparing different Rheum species has identified meaningful differences in their chemical profiles. This is one reason correct botanical identification is important when sourcing herbs.
No. Turkish rhubarb root is an individual botanical ingredient. Essiac is a multi-herb preparation in which Turkish rhubarb root is combined with other botanical ingredients.
No. Research involving an individual herb, extract, isolated compound, laboratory model, or animal model cannot automatically be applied to a finished multi-herb tea. Each type of evidence needs to be considered in its proper context.
Is Turkish rhubarb root the same thing as Essiac?
No. Turkish rhubarb root is an individual botanical ingredient. Essiac is a multi-herb preparation in which Turkish rhubarb root is combined with other botanical ingredients.
Does research on Turkish rhubarb prove that Essiac has the same effects?
No. Research involving an individual herb, extract, isolated compound, laboratory model, or animal model cannot automatically be applied to a finished multi-herb tea. Each type of evidence needs to be considered in its proper context.
Understanding Turkish Rhubarb Root's Place in Essiac
Turkish rhubarb root has a history extending across traditional herbal practices and, more recently, its inclusion in the eight-herb Essiac formula.
Its role in Essiac is best understood as one part of a multi-herb formula. Exploring the individual ingredients can provide a better understanding of what Essiac contains, how the botanicals differ from one another, and why details such as botanical identity and plant part matter.
Continue exploring the eight herbs in Genuine Essiac to learn about burdock root, sheep sorrel, slippery elm bark, red clover, watercress, blessed thistle, and kelp.
Last Updated: 09/24/2026
1 Rhubarb: Traditional Uses, Phytochemistry, Multiomics-Based Novel Pharmacological and Toxicological Mechanisms. Review of the traditional uses, phytochemistry, pharmacology, and toxicology of medicinal rhubarb species, including Rheum palmatum. PMID: 41158982.
2 Ye M, et al. Analysis of phenolic compounds in rhubarbs using liquid chromatography coupled with electrospray ionization mass spectrometry. Journal of the American Society for Mass Spectrometry. Study comparing the chemical composition of six Rheum species. PMID: 17029978.
3 Wang CC, Huang YJ, Chen LG, Lee LT, Yang LL. Inducible nitric oxide synthase inhibitors of Chinese herbs III. Rheum palmatum. Planta Medica. 2002;68(10):869-874. PMID: 12391547. DOI: 10.1055/s-2002-34918.
4 Investigation of species and environmental effects on rhubarb roots metabolome using 1H NMR combined with high performance thin layer chromatography. Study examining chemical variation in Rheum palmatum and Rheum tanguticum roots. PMID: 30830440.
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About the Author
Bryan Paulhus
Founder & CEO, Genuine Essiac
Bryan Paulhus is the Founder & CEO of Genuine Essiac. For more than 40 years, he has researched the authentic 8-herb Essiac formula and writes to help readers better understand its history, preparation, and quality standards.
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