Essiac Articles

Turkish Rhubarb and Indian Rhubarb
What is the big deal?

By Xania Livia

  The four herbs used in the Essiac recipe is Sheep sorrel, Burdock root, Slippery elm, and Indian rhubarb.  Essiac Canada International uses only Indian rhubarb (Rheum officinale) and not Turkey rhubarb (Rheum palmatum)

  When Rene Caisse first received the 8 herb Ojibwa formula, it contained Indian Rhubarb – Rheum officinale.

  It was during her use of the 4 herb formula that she named Essiac, did Rene Caisse change the Indian Rhubarb, a native plant of North America to the Turkey rhubarb, originally grown in China but better known for the Turkish trade routes to other countries.

  Why would Rene Caisse change from one species of rhubarb to another? To understand this better, try to imagine Rene Caisse in the mid 1920’s having to pick the herbs herself to make up the formula.  By the time she opened her clinic in Bracebridge in the 1930’s her supply of Indian rhubarb would not be enough to make up the amount of Essiac that she required each week.  Her only solution would be to use commercial rhubarb that would be readily available to meet her increasing supply demands.

  Indian rhubarb on the other hand is a plant that must be harvested after 5 years of growth, which can cause a shortage in supply and will cost 5 to 6 times more than Turkey rhubarb.

  Today, as our world grows smaller, Essiac Canada International is able to use the original Indian Rhubarb as more sources of properly harvested Indian rhubarb become available.

  Please be advised that T. P. Maloney test the herbs before they are even considered for blending.  The reason for this is the practice by some dealers to send insect infested or weather deteriorated rhubarb to the mills and ground together with sound rhubarb, or if the color is not sufficiently bright, then the herb turmeric is added.  Rhubarb is tested in a laboratory to detect this fraudulent practice.