Tincture Of Rhubarb
Rhubarb root has a satisfyingly tangy flavour we (almost) all know from delicious pies, crumbles and jams.
This unusual sweet and sour vegetable is often mistaken for a fruit and that’s probably because the stalk is often used in sweets, pastries and soft drinks.
Rhubarb root and rhizome are widely used in Chinese medicine to reduce swelling and encourage healing. We use a tincture of rhubarb and not the fresh stems in our oral care products as fresh rhubarb contains natural fruit acids which can erode tooth enamel, leaving teeth more vulnerable to decay.