Common Name: Round-Leaved Dock

General Information

Rumex obtusifolius is a herbaceous perennial plant growing from a large, vertical rootstock up to 15mm in diameter ; the erect stems can grow around 60 - 120cm tall, occasionally to 150cm[, ].
The plant is harvested from the wild for local use as a food, medicine and source of materials. It has at times been grown for local use as an edible leaf.
Rumex obtusifolius is widespread as a weed, having been carried by human activity far beyond its native range.

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

Eurasia - from the Atlantic coast to western Siberia, the Caucasus and Iran. N. Africa - Algeria

Habitat

Waste ground, hedgerows and field margins[]. A common weed of cultivated land on acid or calcareous soils[]. Waste places, roadsides, fields, shores, meadows, wet woods, swamps; at elevations up to 2,300 metres[].

Properties

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

Cultivation Details

Requires a good soil[].
Plants are occasionally cultivated for their edible leaves[].
Being wind -pollinated, Rumex species usually hybridize readily, especially with other members of the genus they are more closely related to[].
A very important food plant for the caterpillars of many species of butterfly[].
This species is an alternative host of the turnip fly[].

Edible Uses

Young leaves - cooked[, , , ]. A bitter taste, especially if the older leaves are used[, ]. The leaves are usually cooked in at least one change of water in order to reduce the bitterness[]. Leaves can also be dried for later use[]. The leaves have a much milder flavour when they are first produced in early spring[].

Young stems - cooked[].

Seed - raw or cooked[, ]. The seed can also be ground into a powder and used to make a gruel or added to cereal flours when making bread etc[]. It is rather small and fiddly to harvest.

Medicinal

The leaves are often applied externally as a rustic remedy in the treatment of blisters, burns and scalds[, ].

The root contains tannin and is astringent and blood purifier[]. A tea made from the roots has been used in the treatment of jaundice, whooping cough, boils and bleeding[, ]. An infusion of the root has been used as a wash, especially for children, to treat skin eruptions[]. One report says that the root has been used as a contraceptive to stop menstruation[].
The root is harvested in early spring and dried for later use[].

Other Uses

Yellow, dark green to brown and dark grey dyes can be obtained from the roots of this plant[, ]. They do not need a mordant[].

Propagation

Seed - sow spring in situ.
Division in spring.