Canaigre, Canaigre dock

Rumex hymenosepalus

Physical Characteristics

Rumex hymenosepalus is a PERENNIAL growing to 1 m (3ft 3in). It is in flower from May to July. The species is hermaphrodite (has both male and female organs) and is pollinated by Wind. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It can grow in semi-shade (light woodland) or no shade. It prefers moist soil.

Distribution

South-western N. America.

Habitats

Cultivated Beds;

Edible Uses

Edible Parts: Leaves Root Seed Stem Edible Uses: Drink Young leaves - cooked as a pot-herb[2, 46, 61, 105, 161]. They are usually cooked in several changes of water to remove the bitter-tasting tannin[183]. Leaf stems - cooked[95, 105, 161]. Crisp and tart, they are excellent when used in pies like rhubarb[2, 183]. They are often cooked with sugar, or can be baked and the central portion eaten[257]. The stems, harvested before the flowers open, have been boiled to make a drink[257]. Seed - raw or cooked[257]. It can be ground into a powder, cooked with water to the consistency of a thick gravy and eaten as a mush[183, 257]. The powder can also be mixed with water, shaped into cakes and baked[257]. Root[105, 161]. Eaten raw by children in early spring[257].

Medicinal Uses

Astringent Poultice Salve An infusion of the stems and leaves has been used as a wash for sores, ant bites and infected cuts[257]. The roots are astringent[257]. An infusion has been used in the treatment of diarrhoea[257]. An infusion has been used as a gargle to treat coughs and sore mouths and throats[257]. The root has been chewed in the treatment of coughs and colds[257]. The dried, powdered roots have been used as a dusting powder and dressing on burns and sores[257]. A tea made from this plant is used to treat colds[213, 257].

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[238].