Turkey rhubarb is an Asian relative of the spring vegetable most Americans are familiar with. Like common garden rhubarb, the leaves of this species also contain oxalic acid, which makes them potentially toxic.
The root, however, has been harvested for more than four millennia. Native to northwest China and Tibet, its cultivation and use spread throughout India, where the herb is considered significant in Ayurveda. Turkey rhubarb was established in Europe during the Renaissance period, proceeding into Asia Minor. As European settlers traveled to America and continued westward, they included the highly valued Turkey rhubarb rootstock among their limited supplies to ensure their survival.
