Rumex nepalensis
| Rumex nepalensis | |
| Light: |   |
| Moisture: |  |
| Soil pH: | 5.6-8.4 |
| Height: | 4' |
| Blooms: | Late Spring-Early Summer |
| Native to: | |
| Edible Rating: |  |
| Medicinal Rating: |  |
| Tea: | Yes |
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Rumex nepalensis
Propagation: 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: We have very little information on this species and do not know if it will be hardy in Britain, though judging by its native range it should succeed outdoors in most parts of this country. The following notes are based on the general needs of the genus.
Succeeds in most soils but prefers a deep fertile moderately heavy soil that is humus-rich, moisture-retentive but well-drained and a position in full-sun or part shade[1].
Range: S. W. Europe to E. Asia.
Habitat: Cultivated areas and grazed ground, 1200 - 4300 metres from Afghanistan to S.W. China[2].
Edibility: Tender young leaves and shoots - cooked as a vegetable[3].
Root - a rhubarb substitute[4]. We are not sure if this report refers to the medicinal or edible uses of rhubarb[K].
Medicinal: The root is purgative[5][3]. It is used as a substitute for rhubarb (Rheum spp.)[5]. A strong decoction of the root is applied to dislocated bones[3]. A paste of the root is applied to swollen gums[3].
The leaves are used in the treatment of colic[5]. The juice of the leaves is applied externally to relieve headaches[3].
A decoction of the plant is used to wash the body in order to alleviate body pain[3].
Usage: The root contains 5 - 13% tannin[3].
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[6].
Pollinators: Wind
Soil: Can grow in light, medium, and heavy soils.
Seed Ripens: Mid Summer-Late Summer
Flower Type: Hermaphrodite
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-
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References
- ↑ Huxley, Anthony. The New Royal Horticultural Society Dictionary of Gardening. MacMillan Press, 1992.
- ↑ Polunin, Oleg and Adam Stainton. Flowers of the Himalayas. Oxford Universtiy Press, 1984.
- ↑ 3.0 3.1 3.2 3.3 3.4 3.5 3.6 Manandhar, Narayan. Plants and People of Nepal. Timber Press, 2002.
- ↑ Kunkel, Günther. Plants for Human Consumption. Koeltz Scientific Books, 1984.
- ↑ 5.0 5.1 5.2 Chopra, R. Glossary of Indian Medicinal Plants. Council of Scientific and Industrial Research, New Delhi, 1986.
- ↑ Grae, Ida. Nature's Colors. MacMillan Publishing, 1974.