Common Name:

General Information

Rumex longifolius is a robust, herbaceous perennial plant with erect branched stems that can grow around 60 - 120cm tall[].
The plant is harvested from the wild for local use as a food and medicine.
The plant can become a weed of ornamental and rock gardens, though rarely of cultivated fields. It is difficult to eradicate because of regeneration of the root system[]. It is extensively naturalized in N. America[].

Known Hazards

Plants can contain quite high levels of oxalic acid, which is what gives the leaves of many members of this genus an acid-lemon flavour. Perfectly alright in small quantities, the leaves should not be eaten in large amounts since the oxalic acid can lock-up other nutrients in the food, especially calcium, thus causing mineral deficiencies. The oxalic acid content will be reduced if the plant is cooked. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition[].

Botanical References

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Range

Temperate Eurasia - found in most regions but absent from southeast Europe, southwest Asia, Mongolia and eastern Siberia

Habitat

By rivers, in ditches and in damp grassy places[]. Moist valleys, forest margins, mountain slopes; at elevations from 100 - 3,000 metres[]. Waste places, roadsides, cultivated fields, river valleys, meadows; at elevations up to 1,000 metres[].

Properties

Weed Potential	Yes
Edibility Rating
Medicinal Rating
Habit	Perennial
Height	1.00 m
Pollinators	Wind
Cultivation Status	Wild

Cultivation Details

Species in this genus generally succeed in a variety of soils, but they prefer deep fertile moderately heavy soils that are humus-rich, moisture-retentive and also well-drained, with a position in full-sun or part shade[].
Being wind -pollinated, Rumex species usually hybridize readily, especially with other members of the genus they are more closely related to[].

Edible Uses

Leaves - cooked[]. Harvested as they appear through the ground, they are eaten as a vegetable for their antiscorbutic action[].

Seed - ground into a powder and used in gruel or added to cereal flours when making bread etc[, ].

Medicinal

The whole plant, but especially the root, is alterative, astringent, cholagogue, deobstruent, stomachic and tonic[, ].

Other Uses

Although no specific mention has been made for this species, dark green to brown and dark grey dyes can be obtained from the roots of many species in this genus, They do not need a mordant[].

Propagation

Seed - sow spring in situ.
Division in spring.