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These roots can be decocted fresh, or cut and dried for later decocting. |
Here in the mountains of Virginia we've had unusually warm weather and are beyond two months past our usual killing frost date without having had one. This has given us a long season in which to harvest roots, whether for medicine or food, because not only is the ground far from freezing, but it's actually been warm enough that the top growth of many plants is still happening (this helps for identification and locating).
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Note the paper sheath that surrounds the petiole, or leaf stem, and how each individual leaf arises from the ground. |
One plant whose roots I've harvested this fall, is Yellow Dock,
Rumex spp.;
if you have a garden, or a plot of un-manicured land with some
sunlight and moisture, it's likely you have Yellow Dock. It's a tenacious weed whose
roots are medicinal (what we'll mainly be discussing today) and it's
leaves and seeds are edible. Harvesting this root was actually a case
of "killing two birds with one stone" as it needed to be weeded out of
some of the garden area anyway. I totally
dig this efficiency. :)
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The leaves are best eaten when fresh and young in early Spring, but with
a warm, late fall like the one we've had, there is often a second flush
of fresh, young leaves. These pictured here are getting to be mature, but still edible. |
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Note that the leaves contain Oxalic acid, like many of our store-bought
vegetables, so cooking in water and then pouring it off is
ideal.
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Here it is with the prior seasons seed stalk - a great identifying feature. |
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Seed stalk up close. |
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Just run your hands up the stalks to collect the edible seeds |
Yellow Dock root is an
alterative; it's cooling, astringent, and bitter (leaves sour) so it's good for Damp Heat conditions and as such has traditionally been used for stimulating digestion, blood cleansing, constipation, food stagnation, wet/red eczema, nervous dyspepsia, liver detoxification, lymph congestion, jaundice, sore throat, fatigue, ovarian cysts, gout, tumors, and chronic skin conditions.
It is also good for anemia as it helps the body to better utilize Iron (combine with Iron rich foods or herbs).
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Roots scrubbed and ready to slice. I "slice" them with pruners though one could use a knife. |
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After a couple days of drying by the wood stove, still a few more to go before jarring. |