Herbs & Plants

Rumex japonicus

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Botanical Name:Rumex japonicus
Kingdom: Plantae
Order: Caryophyllales
Family: Polygonaceae
Genus: Rumex

Synonyms: Rumex cardiocarpus Pampanini; Rumex crispus L. subsp. japonicus (Houttuyn) Kitamura; Rumex crispus var. japonicus (Houttuyn) Makino; Rumex hadroocarpus K. H. Rechinger; Rumex japonicus Houttuyn var. yezoensis (Hara) Ohwi; Rumex nikkoensis Makino; Rumex odontocarpus Sandor ex Borbás var. japonicus (Houttuyn) Nakai; Rumex regelii F. Schmidt; Rumex yezoensis Hara

Common Names:Yellow Dock , Sorrel, curled or narrow dock
Japanese common name: gishigishi (meaning of gishigishi is unknown)

Habitat 🙁Japan) Hokkaido, Honshu, Shikoku, Kyushu, Okinawa. (Other nations) Russia (far east), Korea, China.  Wet field, riverside

Rumex japonicus are  Perennial plants, grow to  60-100cm tall. Leaves 10-25cm long. Flowers green, flowering in May to August.

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Cultivation : Wet meadows and ditches in lowland all over Japan. Field margins, streambanks and wet valleys from sea level to 3400 metres in China.

Propagation:: Seed – sow spring in situ. Division in spring.

Edible Uses:
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.

Medicinal Uses:
For internal use it is similar to da huang: nose bleeding, functional bleeding of the uterus, purpura due to thrombocytopenia, chronic hepatitis, inflammation of the anus, constipation. Fresh squeezed juice is effective for fungus infection of skin, hemorrhoids, inflammation of the mammary glands, and eczema.

Other uses : 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.

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.

The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.


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