Rumex gmelinii is a robust, herbaceous perennial plant that can grow around 25 - 100 cm tall[
The plant is harvested from the wild for local use as a food 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[
E. Asia - southern Siberia, Mongolia, northern China, Russian Far East, Japan, Korea
Wet places in high mountains, N. Japan[
]. Moist valleys, along streambanks; at elevations from 400 - 2,800 metres[
]. River banks and sea coasts[
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[
Leaves - cooked[
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[
Seed - sow spring in a cold frame. When they are large enough to handle, prick the seedlings out into individual pots and plant them out in the summer.
Division in spring.