Lixian rhubarb is one of the best-known varieties of rhubarb and a highly celebrated Chinese herbal medicine. Lixian rhubarb is cold in nature, bitter to taste, with pharmacological properties to alleviate diarrhea, reduce inner heat and improve the digestive tract. Rhubarb has also been found useful in treating jaundice, endometriosis, and blood stasis and dampness. With the highest content of effective elements among other varieties in China, Lixian rhubarb has very high medicinal value.
    
Lixian rhubarb was first planted in the Han Dynasty. Dating back to 1700 years ago, it is recorded in the Sheng Nong's Herbal Classic. According to historical records, as early as 753 A. D. when Buddhist monk Jian Zhen traveled east to Japan, he brought rhubarb as a gift to signal good-will and friendship. The Compendium of Materia Medica also contains information indicating that Quanshui area in Lixian county is the origin of rhubarb. A long history of rhubarb production lays a strong foundation for the development of rhubarb industry in Lixian.

Lixian rhubarb has a big cone shape with yellowish-brown rough skin, underneath which is bright yellow or brown color. The cross-section of root reveals clear and white mesh-like texture, while some with radially scattered spots. It is dense, fibered, sticky and a bit sandy, biter to taste.
Since the implementation of the geographical indication products production, the annual output of Lixian rhubarb is over 6,000 tons in the protection domain, ranking first countrywide. The products are exported to Europe, America and Southeast Asia, accounting for more than 50% the gross rhubarb exportation from China. (Courtesy of the Protection and Coordination Department of SIPO)