Agriculture Reference
In-Depth Information
CULTIVATION HISTORY
The epithet
rhabarbarum
comes from the Greek
rha
(name of the river Volga)
and
barbaron
(“foreign”), literally “of the foreign Volga region.” This is a puzzling name, as no
Rheum
species grows there: all are from Asia, with many coming from the mountains around the
China-Tibet border, in the tall forb layer near the tree line. The first species to reach Europe was Tur-
key rhubarb (
R. palmatum
), which was used in traditional Chinese medicine as a purgative and is now
often grown as an ornamental. Garden rhubarb was unknown in Europe until the 18th century.
DOCK, SORREL
Rumex
spp.
Docks and sorrels come in various shapes, sizes, flavors, and harvest seasons. Although many are old
crop plants (or plants long gathered from the wild), all
Rumex
species should be eaten in moderation
due to their high oxalic acid content. Docks are an early fresh perennial vegetable; they can be harves-
ted in early to mid spring, long before the first lettuce. To harvest greens throughout the year, cut
plants back to their last few leaves, three to four times per year. French sorrel (
R. scutatus
), with a fine
acidic flavor and small arrow-shaped leaves, can be harvested from early spring to late autumn. Pa-
tience dock (
R. patientia
) produces large, non-sour leaves, though only in spring; it can only be eaten
cooked and makes for a good soup. Wrinkled dock (
R. rugosus
) is a cultivated form of sorrel with an
acidic taste. Common or garden sorrel (
R. acetosa
) can be found wild and harvested as such, or grown
in the garden. Three other species native to Europe that can be found wild or cultivated in the garden
are sheep's sorrel (
R. acetosella
), wood dock (
R. sanguineus
), and Alpine dock (
R. alpinus
). Sheep's
sorrel is more tender than wrinkled dock. Wood dock has beautiful blood-red veined leaves and is not
sour, as dock often is. Many
Rumex
species' roots can be used as a natural dye.
Dock seeds
WHAT YOU'LL NEED
• five to 10 healthy plants
