Alpine dock, Monk’s Rhubarb, Mountain rhubarb, Pyrenean sorrel
Rumex alpinus

Family: Polygonaceae

What it is like

A herb. It keeps growing from year to year. It grows 1 m tall. It forms thick patches. The leaves are heart shaped and can be 40 cm wide. It has a dense spike of flowers.

There are about 200 Rumex species.

Where it is found

It is a temperate plant.

Countries/locations it is found in

Armenia, Australia, Balkans, Bosnia, Britain, Caucasus, China, Europe, France, Georgia, Italy, Mediterranean, Romania, Scotland, Slovenia, Switzerland, Turkey, Türkiye

How it is used for food

The young leaves are eaten raw in salads or cooked as a potherb. It is also used to preserve unsalted butter. The fresh stems are eaten raw. They are also used for tarts. They are also pickled. The starch of the root is used as a famine food for extending bread flour, after removal of toxic elements.

It is sold in local markets.

Edible parts

Leaves, stem, roots

How it is grown

Its other names

Local names

Alpska kislica, Arembou, Aveluk, Gholo, Lapi, Lape, Pejak, Planinska kiselica, Rembo, Sortah

Synonyms

Acetosa alpina Moench; Lapathum alpinum Lam.; Lapathum montanum Bubani; Lapathum rotuodifolium Montandon; Rhabarbarum monachorum Garsault [Invalid];