Herb latin name: Rumex japonicus
Family: Polygonaceae (Buckwheat Family)
Edible parts of Rumex japonicus:Leaves - cooked. They can be used as a vegetable or added to soups. The leaves can also be dried for later use. Seed - cooked. It is used with rice or ground into a powder for making dumplings.
Description of the plant:
(3 1/4 foot)
Habitat of the herb:Wet meadows and ditches in lowland all over Japan. Field margins, streambanks and wet valleys from sea level to 3400 metres in China.
Other uses of Rumex japonicus: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 the herb:Seed - sow spring in situ. Division in spring.
Cultivation of Rumex japonicus:Wet meadows and ditches in lowland all over Japan. Field margins, streambanks and wet valleys from sea level to 3400 metres in China.
Medicinal use of the herb:None known
Known hazards of Rumex japonicus: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.