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Rhubarb (Rheum Rhaponticum)
Category Green
green, fruity, tart, aromatic, floral
Rhubarb is a herbaceous, hardy perennial in the polygonaceous family; it is native to temperate zones. The peduncles (stems) of the leaves are used in cooking, particularly in pies and jam.
The rhubarb accord used in perfume is reconstituted by perfumers from other essences.
Rhubarb brings fine fragrances a fruity, green, energizing, lightly tart and floral note.
Rhubarb has been known for over 3,000 years in China and Russia, particularly for its curative powers. Rhubarb’s use in cooking (desserts and pastries, essentially) wouldn’t seems to date back to before the 19th century.
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