Botanical Name: Rumex crispus
- English: Yellow Dock
- Ayurvedic: Chukra, Chukrikaa, Patraamla, Rochani, Shatvedhani
- Also, known as: Curled Dock, Oseille Crépu; Patience Crépu; Rumex Crépu, Oseille À Feuilles De Patience; Parelle; Patience Crépue, Labaca-Crespa, Azeda-Crespa, Krauser Ampfer, Romice, Romice Crespa, Nagabagishigishi, Krulzuring, Krusskräppa, Sour Dock, Narrow Dock, Narrow-leaved Dock, Garden Patience
Origin: Native to Europe
Harvested: Wild or cultivated
Parts Used: Root
The Latin name Rumex crispus was given by Linnaeus and appears to be the only name used in modern literature. The genus name 'Rumex' refers to a noun meaning acid. The attribute 'crispus' means curled, which alludes to the curly and wavy leaves of this species, as does the common name 'curled dock'.
Rumex crispus, is an erect herb, little branched, except where the flowers occur, up to 120 cm tall, but more taller plants may be found under favorable growth conditions. It is a stationary perennial, which can survive for several years by means of a fleshy taproot, about 2 to 4 cm in width, more or less branched and reaching a depth up to 150 cm or more in soils that allow deep root penetration. The taproot is topped by a fleshy stem, 2 to 4 cm long, whose upper part, the 'crown', situated at the ground surface, is often branched or vertically split. New rosette leaves and erect stems with alternate leaves develop from the crown. Leaves are bluish green with petioles shorter than the lamina. Leaves are both basal and alternate, hairless, toothless to scalloped around the edge and strongly crinkly-wavy, sharply pointed at the tip, the base wedge-shaped to straight across to nearly heart-shaped. Basal leaves are lance-oblong, up to 12 inches long and to 2½ inches wide, on a stalk nearly as long as the blade. Stems are stiff, usually with a smooth, more or less reddish surface. On young plants, they are often single, on older plants mostly in groups from the branched or split crown. Flowers, in dense clusters, are small with valves that are 3-5 mm long and wide on pedicels which are 5-10 mm in length, green in the beginning and brown at maturity. Both bisexual and female flowers occur on the same plant.
How to use:
There are different ways to use powdered herb.
Food Preparation: You can add powdered herbs to any super food, herbal smoothie, sauces, spreads and even cookies. Also, for children, you can mix powdered herbs with honey or glycerin to make a paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help the medicine go down. This method is also known as "Electuaries".
Capsules: Encapsulating your own powdered herb at home, give you assurance that the contents of the capsules are pure herb and no filler or any other products. These capsules can be taken with liquid.
Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.
Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
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This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.