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Common Name: Red-Veined Dock
Rumex sanguineus is a perennial plant that can grow up to 1.00 metres tall.
It is harvested from the wild for local use as a food, medicine and source of materials.
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[
Europe, including Britain, from Scandanavia south and east to N. Africa, the Caucasus, and C. Asia.
Waste ground, grassy places and in woods, avoiding acid soils[
A very easily grown plant, succeeding in most soils and preferring a moist moderately fertile well-drained soil in a sunny position[
Plants usually self-sow freely in the garden[
Of some value in the flower border or kitchen garden for its ornamental edible leaves[
Young leaves - raw or cooked[
]. A spinach substitute[
]. A fairly mild flavour when young, they make a very acceptable spinach at this time and can also be added in moderation to mixed salads[
]. The leaves soon become bitter with age[
The root is astringent[
]. An infusion is useful in the treatment of bleeding[
]. The root is harvested in early spring and dried for later use[
A decoction of the leaves is used in the treatment of several skin diseases[
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[
Seed - sow spring in situ.
Division in spring.