Nepal dock

Rumex nepalensis

leaf · vegetable

Leaves and young shoots, cooked, often in times of famine, mixed with other vegetables (Rwanda, Kenya, Malawi, South Africa).

Origin

Africa, the Mediterranean and East Asia

Season (United States)

all year round

Preparation

The leaves and young shoots are rinsed and cooked for a few minutes, boiled, steamed or in a sauce; they are eaten cooked. 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 zeaxanthinIn small amounts, not counted Vegetable nitrates · ChlorophyllWhat slows things down Oxalates

Did you know?

In French it is also called canaigre du pays.