Rumex aquaticus fenestratus (Greene) Hultén
Rumex aquaticus occidentalis (S.Watson) Hultén
Rumex aquaticus tomentellus (Rech.f.) Á.Löve
Rumex bakeri Greene
Rumex confinis Greene
Rumex fenestratus Greene
Rumex gracilipes Greene
Rumex procerus Greene
Rumex tomentellus Rech.f.
Common Name: Western Dock
Rumex occidentalis is a perennial plant that can grow up to 180cm tall.
The plant 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[
Subarctic N. America from Alaska to Nunavut and southwards to California, New Mexico, Iowa, Ontasio and Maine
Moist and swampy areas, summer-drying meadows, seacoast to foothills, valley and open montane flats[
]. Wet meadows, bogs, marshes, river banks, shallow water, other wet habitats; at elevations up to 2,500 metres[
|Other Uses Rating
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[
]. Plants were seen growing well in a sunny well-drained bed at Kew in 1989[
Being wind -pollinated, Rumex species usually hybridize readily, especially with other members of the genus they are more closely related to[
Young leaves - cooked[
]. Used like spinach[
]. A bitter taste, the native North American Indians would add oil to improve the flavour[
Young stems - cooked[
]. Used like rhubarb[
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.
The leaves have been used in herbal sweat baths to treat pains similar to rheumatism all over the body[
A poultice of the leaves and mashed, roasted roots has been applied to sores, boils and wounds[
A poultice of the root paste has been applied to cuts and boils[
An extract of the whole plant is used as an ingredient in commercial cosmetic preparations as a skin conditioner and soothing agent[
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.