What is Rumex good for?
Rumex crispus L. (curled dock) is commonly used by traditional healers for treatment of various diseases and correction of disorders such as gastrointestinal tract disorders, antihelminthic diseases, anti-inflammatory, and arthritis, and it is also used as laxative, antipyretic, antioxidant, and antimicrobial [5, 26].
What is Rumex crispus used for?
Rumex crispus has been used for medicinal purposes as a laxative, astringent, rheumatic tonic and to treat blood diseases, skin disease and jaundice. It can also be used for sore throats and coughs (Grieve, 1959 in Cavers & Harper, 1964).
What is burdock good for?
People take burdock to increase urine flow, kill germs, reduce fever, and “purify” their blood. It is also used to treat colds, cancer, anorexia nervosa, gastrointestinal (GI) complaints, joint pain (rheumatism), gout, bladder infections, complications of syphilis, and skin conditions including acne and psoriasis.
Where does rumex Crispus grow?
Habitat: Native to Europe and Western Asia. Found in ditches, roadsides, wetlands, pastures, crop fields (alfalfa), orchards, and disturbed sites. Reproduction: Primarily by seeds, which are dispersed by wind and water. Similar species: Red sorrel (Rumex acetosella).
Is Rumex crispus edible?
Found in all fifty states and on six continents, yellow dock (Rumex crispus) is an edible, medicinal plant that has naturalized in many parts of the world. In other words, it’s a weed, and one that folks often spend a lot of effort eradicating from their lawns and gardens.
How does yellow dock help the liver?
Yellow Dock Root is particularly rich in glycosides, plant compounds that are known for their hepatoprotective effects (protecting the liver). These phytochemicals can help to stimulate the liver, which in turn helps heal poor absorption of nutrients and increases bile production.
How do you eat Rumex?
If the foliage seems a little tough but still has good flavor, it should be boiled or sautéed. The midribs of large dock leaves can be tough and fibrous, while the leaf blade remains tender. If you find a plant with tasty foliage but tough midribs, remove the midrib from the leaf before cooking.