Herb latin name: Rumex hastatus


Family: Polygonaceae (Buckwheat Family)



Medicinal use of Rumex hastatus:

The juice of the plant is astringent and is used in the treatment of bloody dysentery. The fresh tuber is chewed to relieve aches in the throat.

Description of the plant:



Plant:
Perennial


Height:
100 cm
(3 1/4 foot)

Flovering:
April
to May

Habitat of the herb:

Wasteland, dry slopes and rocks to elevations of 2400 metres. Shady slopes or dry streambeds at elevations of 1000 - 2600 metres in Nepal.

Edible parts of Rumex hastatus:

Tender young leaves and shoots - raw or cooked. A sour, acid flavour, it is eaten as a sorrel.

Other uses of the herb:

The root contains 25 - 30% tannin. 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 of Rumex hastatus:

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.

Cultivation of the herb:

Wasteland, dry slopes and rocks to elevations of 2400 metres. Shady slopes or dry streambeds at elevations of 1000 - 2600 metres in Nepal.

Known hazards of Rumex hastatus:

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.

Plant information taken from the Plants For A Future.