Rumex sanguineus var. sanguineus
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Rumex sanguineus var. sanguineus Common name: bloody dock; red-veined dock; bloody sorrel |
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Description: An herbaceous perennial with an upright habit and a long tap-root. Bright green, lanceolate leaves have a gentle ripple and are distinctively marked with deep red veining. Tiny, star-shaped flowers are borne on erect stems in June through July. Flowers start out green then turn reddish-brown before producing dark brown seeds. Seeds ripen late July through September.
Special Notes: Native to Europe, northern Africa and southwest regions of Asia. Flowers are hermaphrodite – have both male and female organs. Cut plant back hard after flowering to produce a fresh flush of leaves. Leaves are edible but contain oxalic acid which gives them an acid-lemon flavour. Safe to eat in moderate amounts. Oxalic acid concentration level is lower in young leaves; increases as leaves age. Limit amount of leaves in diet if you suffer from arthritis, rheumatism, kidney stones, gout or hyperacidity. Problems may include slugs, snails, rust, leaf spot and smuts – a plant disease caused by a particular fungus. Propagate by seed; division in spring or fall.
Posted on May 7, 2013 |
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Smyrnium olusatrum
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Smyrnium olusatrum Family: Apiaceae Common name: alexanders; black lovage; horse parsley |
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Description: An herbaceous perennial with an upright growth habit. Deep green leaves are deeply lobed. Umbels of yellow-green flowers in early to mid-summer followed by black aromatic seeds.
Special Notes: Native to the Mediterranean. Once grown as a major culinary and medicinal herb. All parts edible. Intermediate in flavour between celery and parsley. May need staking in exposed position. Few pests or diseases. Propagate by fresh seed; division in spring or autumn.
How to cook: Leaves and young shoots – raw in salads or cooked in soups and stews. Leafy seedlings – use as a substitute for parsley. Stems – raw or cooked, tastes like strong celery. Flower buds – raw in salads, celery-like flavour. Seeds – use as a pepper substitute. Roots – cooked in soups and stews for a flavour similar to celery.
Posted on January 29, 2013
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