YELLOW DOCK

Constituents

• Anthraquinone glycosides (nepodin, physcion and emodin)

• Tannins

• Oxalates

• Calcium

• Iron

• Magnesium

• Sulfur

• Quercitrin

• Mucilage

• Resins

• Selenium

• Silicon

• Sodium

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Energetics/ Organoleptics

Cooling and bitter.  Little or no smell and a rather bitter taste.

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Contradictions

• Avoid during pregnancy.

• Anthraquinone glycosides (emodin) exhibit laxative effects.

• Oxalates (oxalic acid) can be toxic, though safe amounts are found in the root.

• Can affect blood coagulation mechanisms.

• Fresh root can cause vomiting

• Contraindicated in irritable bowel, bowel obstructions, spastic colon.

• High doses can cause dermatitis, nausea, and should be avoided in those with gout or a predisposition to kidney stones (high oxalates).

• Due to its oxalate and tannin content, yellow dock  should not be consumed in patients with endometriosis, hemorrhoids, intestinal obstruction, abdominal pain of unknown origin, or nephropathy.

• Consumption of the uncooked leaves as a wild vegetable should be avoided.

• Consumption of large amounts of the root or leaves may cause diarrhea, nausea, vomiting and polyuria.

• Yellow dock has been identified as an allergen.

• A fatal poisoning from yellow dock has being reported, and it is suggested that quantities exceeding 100g of the leaves may have serious effects (Giese et al., 2013, p. 2-4).

• Yellow dock leaves are high in oxalate, which can impair calcium absorption and potentially aggravate kidney stones, arthritis, gout, and hyperacidity.

• In rare cases handling the plant can result in contact dermatitis.

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History

• Yellow dock’s latin genus name, Rumex, means “lance”, for the lance-shaped leaves. The species name, crispus, refers to the “crisped” or curled/ wavy shape of its leaf margins (Pedersen, 2012) .

• The name yellow dock refers to the unmistakable yellow flesh of its thick, multi-branching, deep taproot.

• The Dakota Indians used the bruised fresh green leaves as a poultice for infected wounds.

• The Blackfoot, Cheyenne and Dakota tribes used the fresh root pulp topically for rheumatic pains.

• The Iroquois applied this mash to piles, and as a poultice in yellow fever.

• The Cherokee used the root internally for constipation, and to inspire the body to cleanse the blood.

• The Navajo used the whole plant as an emetic before ceremony to clear and cleanse the system in order to prepare the body for healing and spiritual ritual.

• In folkloric tradition, women wore yellow dock seeds on their left arm to increase her chances of conceiving a child.

• The seeds were also used in prosperity rituals and are sprinkled around a place of business to attract customers.

• Yellow dock was used as a pot herb by the English and Swedish settlers. The fresh leaves were boiled in lard or sweet cream for scrofulous ulcers, sore eyes, and glandular swellings. The roots and seeds were used to treat dysentery.

• The Native American tribes used yellow dock as both a medicine and a dye producing a deep grey color.

• The bruised root was used as a poultice for abrasions and sores, itching of the skin and eruptions.

• Yellow dock is a mineral-rich herb; it soaks up trace minerals from the soil and transposes them into an organic form that can easily be absorbed and herbalists of old used to sprinkle iron filings on the soil where they grew.

• Traditional midwives have made syrups combining dandelion and yellow dock roots with black strap molasses for added iron (Romm, 2010).