rhubarb

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rhu·barb

(rū'barb),
Any plant of the genus Rheum (family Polygonaceae), especially R. rhaponticum, garden rhubarb, and R. officinale or R. palmatum; the last two species or their hybrids, deprived of periderm tissues, dried, and powdered, are used for their astringent, tonic and laxative effects.
Farlex Partner Medical Dictionary © Farlex 2012

rhubarb

(ro͞o′bärb′)
n.
1. Any of several plants of the genus Rheum, especially R. rhabarbarum, having long edible green or reddish leafstalks that are usually cooked and sweetened. Also called pie plant.
2. A preparation made from the dried rhizomes and roots of any of several plants of the genus Rheum, especially R. palmatum or R. officinale of East Asia, used as a laxative.
The American Heritage® Medical Dictionary Copyright © 2007, 2004 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.
References in periodicals archive ?
ST-B2 on sprouts and microgreens growth indicate the feasibility to increase the production yield of common buckwheat species.
Buckwheat is one of the best crops in higher altitude in terms of adaptation to climatic variables, water stress regimes, unfertile soil, and freezing temperature and is easily fitted to different cropping pattern due to short life cycle [3, 4].
The flavonoid composition of two types of buckwheat sprouts was also simultaneously analyzed using reversed-phase high-performance liquid chromatography (HPLC).
Those who were part of the workshops last year will be familiar with the club's chef Fivos, who will be inviting those who want to know how to make buckwheat an exciting part of their menu to his home in Nicosia.
INGREDIENTS45g butter 1 banana shallot, finely chopped 2 big garlic cloves, finely chopped 1 bay leaf 300g buckwheat 150ml white wine 15g dried porcini mushrooms soaked in 800ml water, drained, liquid reserved and mushrooms chopped 200g Portobello mushrooms, sliced 250g chestnut mushrooms, sliced For the buraczki 200g cooked beetroot, grated 100ml creme fraiche 1 tbsp creamed horseradish 1/2 small pack dill, leaves chopped, plus some fronds to serve juice 1/2 lemon METHOD1.
Salad: miso-baked aubergine with dates, feta, crispy buckwheat and tahini yoghurt.
Buckwheat (Fagropyrum esculentum Moench; Polygonales: Polygonaceae) is an Old World crop believed to have originated in China (Ohnishi 1998) and was introduced into the New World by European settlers in the 17th century (Treadwell & Huang 2008).
The highland town of PyeongChang is famous as his birthplace and for the gorgeous buckwheat flowers that cover the land in autumn.
The authority said that the 29 ships would sail in with general cargo, bulk salt, semi-trailers, bulk sugar, bulk fertiliser, bulk malt, buckwheat, petrol and containers.
Buckwheat blueberry waffles INGREDIENTS SERVES 2-4 320ml Rebel Kitchen dairy-free whole milk 180g buckwheat flour 60g coconut sugar 2tsp gluten-free baking powder A pinch of salt 125g blueberries To serve: Rebel Kitchen coconut yoghurt Maple syrup A handful of mint, leaves only Blueberries Grease your waffle iron, if you need to.