Chukka kura (bladder dock)

Rumex vesicarius

leaf

Very tangy fleshy leaves, cooked into dal or pachadi in Andhra Pradesh, or raw in salads in the Gulf.

Origin

North Africa, the Middle East and India

Season (United States)

all year round

Preparation

The leaves are washed and the tough stems removed, then they are cooked for ten minutes in dal or chopped into pachadi; young, they are also eaten raw, in small amounts. Its oxalates leach into water: boiling it and throwing the water out takes a good share with it.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllWhat slows things down Oxalates

Did you know?

Its fruits swell into small pink bladders, hence its Latin name, vesicarius.