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Plants and Poisonous Properties
I have a very specific question but it raises a much bigger question for which I’m struggling to find much research or discussion. I have read that rhubarb root although not as toxic as the leaves still contains levels of oxalic acid. It’s used in Chinese medicine so it’s clearly not that poisonous but would these toxins make it through distillation into gin and be of any significant concentration to be of concern?The broader question is, does anyone know of any research which might help to learn more about this stuff that’s not written for someone with a chemistry degree?
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10 Replies
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I don’t ask for opinions on the net for things like toxicity, preferring to look for actual research by people with qualifications.A search for the boiling point of oxalic acid might be helpful.I was fed dishes that contained oxalic acid by my mother, who didn’t know how to cook taro leaves properly and insisted that I eat my greens. I’m still here.I’ve made very nice rhubarb gin using the stems and am still here.If any product known to contain oxalic acid grabs you by the throat, it’s unlikely to kill you unless you are silly enough to keep consuming it.
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My hens, bless their feathers, feast on my rhubarb leaves like they’ve never heard of google. I know this isn’t scientific, but man they plough through the stuff! Sorry, etc. I’ve been hitting the rhubarb-brandy-based gin again (it’s a winner).I can’t sing, but I sing.
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LOL , they can also pick a Cain toad to bits and eat the lot . ….. whereas most other species that encounter them don’t fare so well .My recommended goto .wiki/index.ph … ion_Theory
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If you are talking about making gin for personal consumption, with rhubarb root in it, the straight answer is no.The alcohol you will be consuming, will be far more injurous to you, than any significant risk to your health from the levels of oxalic acid that would make it into the bottle.Make Booze, not War!
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Why would you bother to use something that is potentially a problem, there are hundreds of other botanicals out there to choose from , including the rhubarb stem.
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The rhubarb stalk contains much less oxalic acid than the leaf. (I know, you are talking root)The stalk has big flavour and would make a nice botanical for gin.The plant will regrow from root giving an almost endless source of rhubarb by growing new stalks each year. Why consume that part of the plant?”What harms us is to persist in self deceit and ignorance”Marcus AureliusI’m not an alcoholic! I’m a drunk. Alcoholics go to meetings!
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Because rhubarb root is quite an amazing botanical and tastes nothing like the stem.
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Yeah I’m kind of with you on that the, internet is so full of misinformation. I saw some article saying the root and leaves were toxic and then more articles that said only the leaves. I also read that a lethal dose of the leaves is 5-8kg.
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Please take care, and consult someone who actually knows what they are talking about.Having said that, the amount of oxalic acid in leaves depends upon the time of year, and the amount in them isn’t enough to kill you unless you consume a lot. You might not even feel sick.HOWEVER, even smaller amounts of oxalic acid can contribute to getting kidney stones. That will make you wish you were dead.
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I can attest to that! The worst pain I have ever experienced, no contest.And this body has been through some pretty gnarly stuff in the past 52 years. Make Booze, not War!
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