Rhubarb is perhaps the most ancient and important herbs in Traditional Chinese Medicine and appears in over 800 herbal preparations. Its use in China can be traced back to 270 BC. Rhubarb is also long established in the West as a medicinal plant, and appears in versions of the US Pharmacopeia published in the early 19^th century. Rhubarb rhizomes contain several anthraquinones that act as powerful purgatives, and tannins that act as astringents. The Chinese use rhubarb to treat gastric ulcers, chronic renal failure, pregnancy-induced hypertension, cancer, fever, headache and toothaches. Modern science has confirmed that rhubarb is anti-inflammatory, anti-allergic, antimicrobial, antioxidant and immunoenhancing. It is also known to help wound healing and regulate lactation.