Monk's rhubarb

Rumex alpinus

leaf

Large leaves cooked like spinach; in the Alps they were also preserved fermented for winter.

Origin

Alps and mountains of Europe

Season (United States)

May to August

Preparation

Rich in oxalates: blanched with the water discarded, and not every day. 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?

It grows around mountain pasture huts, where cattle have enriched the soil.