Polygonaceae

Buckwheat Family

Bistorts

FAMILY: Buckwheat family (Polygonaceae) – Bistorta genus.

SPECIES: #1 American, western, or mountain bistort (Bistorta bistortoides (Pursh) Small = Polygonum bistortoides Pursh = Persicaria bistortoides (Pursh) H. Hinds). #2 alpine bistort (Bistorta vivipara (L.) Delarbre = Polygonum viviparum L. = Persicaria vivipara (L.) Ronse Decr.).

TO UTILIZE AS FOOD: The thickened roots, leaves, and seeds of both species listed above are edible to some extent.

American bistort (B. bistortoides) produces excellent leaves, but the thickened roots taste extremely bitter. Fresh leaves are thick, shiny, hairless, slightly mucilaginous, completely chewable, and mild-flavored. They’re suitable for salads and infinitely better than the roots. American bistort roots are pinkish-purplish with reddish-brown skins. They contain excessive amounts of tannins that ruin the flavor. Adding them directly to soup would be a serious “culinary miscalculation.” A radish-like flavor hides under the terrible bitterness. No amount of cooking adequately improves the flavor. However, boiling the finely chopped roots in repeated changes of water helps. Baking fails to reduce the tannins or improve the flavor. A modest carbohydrate value accompanies the tannins, but most of this value is lost in preparation. American bistort roots are fairly sizable, located near the surface, and easy to gather. Fresh roots have a carrot-like texture that’s easily managed with a sharp knife. Root slices look like ham, but don’t be fooled by the resemblance. Roots can be gathered anytime they can be found. Leaves emerge in late spring or early summer. Seeds can be expected in early autumn. American bistort is best utilized as a source of leaves or seeds rather than as a source of roots.

Alpine bistort (B. viviparum) produces roots that are reported to taste better than those of American bistort (B. bistortoides) due to a lower concentration of bitter tannins. Alpine bistort differs by having narrower flower stalks that bear pear-shaped bulblets toward the bottom. In the Southwest, alpine bistort is restricted to the highest mountains. It thrives in northern Utah and becomes scarce southward.

NOTES: Some authors describe bistort roots favorably, or at least those of alpine bistort favorably. All my experiences were based on American bistort, and all those experiences assured me that the roots taste absolutely horrible. Some populations could produce better roots than others, but thus far I have found no such populations. Most of the American bistort I gathered was from central Utah in the vicinity of Mount Marvine. I’d highly recommend a visit to this place, perhaps not for the bistort, but definitely for the array of foraging opportunities, cool mountain air, and natural beauty of such a magnificent place.

IDENTIFICATION: The Bistorta genus, often included within the Polygonum genus, is represented by 4 species in the United States, of which 2 occur in the Southwest. Segregation into the Bistorta genus is based on obvious differences in form.

Description of American bistort (Bistorta bistortoides): FORM perennial plant about 20-70 cm tall emerging from a thickened bulb-like base and rhizome; LEAVES simple; alternate, along with well-developed basal clusters; stalked; stipules united into thin, dry, brown, lacerated sheaths (ocreae); blades lanceolate or narrowly elliptic; margins entire; FLOWERS regular, mostly perfect, ovary superior, and arranged in short, thick, spike-like racemes; lower flowers not replaced by bulblets; tepals 4-5, united at the bases, white or pink; pistils 1; stigmas 3; stamens 5-9; FRUITS achenes brown and shiny; HABITAT moist mountain meadows; throughout the West; blooming July to September. NOTES: Alpine bistort (B. vivipara) barely enters the Southwest, where it’s restricted to the highest mountain peaks. It differs from American bistort by having narrower racemes, and lower flowers of the racemes replaced by dull, pinkish-purple, pear-shaped bulblets. It’s also smaller. Viviparous means “bearing bulblets.”

REFERENCES: #1 American bistort (Bistorta bistortoides = Polygonum bistortoides = Persicaria bistortoides): roots Ebeling (p. 822), Harrington (pp. 195-198), and Yanovski (p. 20); leaves Ebeling (p. 822); seeds Elpel (2004 p. 118). #2 alpine bistort (Bistorta vivipara = Polygonum viviparum = Persicaria vivipara): roots Ebeling (p. 822) and Yanovski (p. 20); leaves Ebeling (p. 822); seeds Schofield (pp. 224-226).

Buckwheats

FAMILY: Buckwheat family (Polygonaceae) – Eriogonum genus.

SPECIES: #1 winged buckwheat (Eriogonum alatum Torr.). #2 Bailey’s buckwheat (Eriogonum baileyi S. Watson). #3 nodding buckwheat (Eriogonum cernuum Nutt.). #4 crispleaf buckwheat (Eriogonum corymbosum Benth.). #5 Davidson’s buckwheat (Eriogonum davidsonii Greene). #6 desert trumpets or pipeweed (Eriogonum inflatum Torr. & Frém.). #7 yucca buckwheat (Eriogonum plumatella Durand & Hilg.). #8 puny buckwheat or yellow-turbans (Eriogonum pusillum Torr. & A. Gray). #9 redroot buckwheat (Eriogonum racemosum Nutt.). #10 roundleaf buckwheat (Eriogonum rotundifolium Benth.). #11 bastard sage or shrubby buckwheat (Eriogonum wrightii Torr. ex Benth.).

TO UTILIZE AS FOOD: The roots, stems, leaves, or seeds of several species can be utilized as food. Species with edible roots include numbers: 1 and 6. Species with edible stems include numbers: 6, 9, and 10. Species with edible leaves include numbers: 4, 6, and 9. Species with edible seeds include numbers: 1, 2, 3, 4, 5, 6, 7, 8, and 11. Buckwheats are highly diversified in the western United States and very difficult to identify. Native Americans utilized them primarily as a source of seeds.

Desert trumpets (E. inflatum) are found primarily in southern California, Nevada, Utah, and Arizona in creosote, mesquite, rabbitbrush, and juniper communities. New plants emerge from late winter to early spring or later in the year after seasonal summer rainstorms. Old stems from previous years are conspicuous on the barren landscape and indicate where new colonies may establish. Young stems are tender, juicy, acidic, and definitely the best part for consumption. They have a rhubarb-like flavor. Only young stems are free of irritating fibers. Growing stems soon become fibrous. They remain soft until shortly after the distinctive trumpet-like inflations develop. Inflated sections are initially tender, but they don’t remain that way for long. The leaves are also edible, but they taste dry, bitter, and inferior to the stems due to excessive astringency. Tangy flavors are due to the presence of oxalic acid, which is harmful in quantity. Desert trumpets provide a refreshing snack, but they are not one of the better wild foods available in the desert.

NOTES: During the development of this reference, I observed the achenes of several Eriogonum species (some identified and others unidentified). Based on those observations, herbaceous species seemed to be more productive than shrubby species. Achenes of shrubby species were rather meager and difficult to winnow, while those of herbaceous species had much more substance and no objection to winnowing. Keep in mind I only observed a small percentage of the total number of species, so whether or not this trend applies in a broader sense is unknown, and whether or not the achenes of species other than those listed above are safe to eat is also unknown. My progress on this genus was unsatisfactory. Buckwheats seem to have good potential as a source of food. Achenes of several species were staple food items for Native Americans (Moerman pp. 110-112). Buckwheat achenes must be gathered at the right time, and the right time is brief. Although I dislike speculation, in the absence of evidence, speculation may be the only option. No accounts describing the flavor, texture, and aroma of buckwheats were located. This book was intended to be the source of that information. In this book, I’ve described numerous wild foods that have never been described before, but the buckwheats eluded my efforts. My buckwheat samples were too small, and I was often uncertain of the species. The bits and pieces of achenes were rather bitter, suggesting an overabundance of tannins. Cooking might resolve this issue, or perhaps it won’t. Perhaps certain species are better than others. These answers are for a second edition of this book, and considering that this first edition took over 20 years to complete, my lifespan may not be long enough for a second edition. In many places, buckwheats carpet the southwestern landscape. Given sufficient rainfall, they could be valuable assets to foragers in the region. Further study is certainly warranted.

IDENTIFICATION: Approximately 225 species of the Eriogonum genus are found in the United States, the majority of which occur in the Southwest and Great Basin. Good luck trying to accurately identify them! Buckwheats don’t have stipules and the involucres (whorls of united bracts subtending the flower clusters) are never spiny. The 6 tepals, 9 stamens, and involucres are distinctive features of buckwheats.

Description of buckwheats (the Eriogonum genus): FORM annual or perennial plants or shrubs; STEMS often 2- or 3-branching (bi- or tri-furcate) in the flowering area (inflorescences), especially in annual species; LEAVES simple; alternate, opposite, or whorled; basal and/or cauline; ocreae (sheath-like stipules at the leaf bases) absent; blades various; margins entire; FLOWERS regular, perfect (or rarely unisexual), ovary superior, and arranged in cymes, racemes, heads, or umbels; involucres awnless, bell-, tube- or cone-shaped; tepals 6, united at the bases; styles 3; stigmas head-like; stamens 6-9; FRUITS achenes lens-shaped or 3-angled; HABITAT diverse, often abundant on barren soils; throughout the West; blooming nearly throughout the year.

REFERENCES: #1 winged buckwheat (Eriogonum alatum): roots Ebeling (p. 821) and Elmore (p. 42); seeds Vestal (p. 23). #2 Bailey’s buckwheat (Eriogonum baileyi): seeds Zigmond (p. 29). #3 nodding buckwheat (Eriogonum cernuum): seeds Ebeling (p. 821) and Wyman (p. 19). #4 crispleaf buckwheat (Eriogonum corymbosum): leaves Moerman (p. 111); seeds Ebeling (p. 821). #5 Davidson’s buckwheat (Eriogonum davidsonii): seeds Zigmond (p. 29). #6 desert trumpet (Eriogonum inflatum): roots Rhode (pp. 117-118); stems Rhode (pp. 117-118) and Yanovski (p. 20); leaves Couplan (p. 125); seeds Ebeling (p. 821), Rhode (pp. 117-118), and Zigmond (p. 29). #7 yucca buckwheat (Eriogonum plumatella): seeds Ebeling (p. 821) and Zigmond (p. 30). #8 yellow-turbans (Eriogonum pusillum): seeds Ebeling (p. 821) and Zigmond (p. 30). #9 redroot buckwheat (Eriogonum racemosum): stems Ebeling (p. 821) and Wyman (p. 19); leaves Ebeling (p. 821) and Wyman (p. 19). #10 roundleaf buckwheat (Eriogonum rotundifolium): stems Moerman (p. 111). #11 shrubby buckwheat (Eriogonum wrightii): seeds Ebeling (p. 821).

Alpine Sorrel

FAMILY: Buckwheat family (Polygonaceae) – Oxyria genus.

SPECIES: Mountain or alpine sorrel (Oxyria digyna (L.) Hill).

TO UTILIZE AS FOOD: The leaves of alpine sorrel are edible fresh or cooked. When eaten fresh, they taste pleasantly tangy, vinegar-like, and slightly bitter. Leaves of any age taste good, but the flavor becomes progressively bitter as the plants age. The texture is completely chewable. Even the long stalks are chewable. The tangy flavor comes from the presence of oxalic acid, which is harmful in large amounts. Cooking reduces the high levels of oxalic acid, but not sufficiently. It also reduces bitterness and turns the leaves to greenish-brown mush. Fresh or cooked leaves taste about the same. Leaves of woodsorrels (of the Oxalis genus) generally taste better. Gathering alpine sorrel is easy, but it’s uncommon in the Southwest, except for the northern half. Leaves can be gathered anytime from spring to autumn. As its name indicates, alpine sorrel prefers alpine habitats.

IDENTIFICATION: Only 2 species of the Oxyria genus occur on Earth. Alpine sorrel (O. digyna) has circumpolar distribution in the northern hemisphere. It’s the only species in the United States and it’s found primarily in the western half of the country. The kidney-shaped leaves and showy clusters of rust-colored fruits are distinctive features.

Description of alpine sorrel (Oxyria digyna): FORM upright, hairless, perennial plant about 5-45 cm tall from fibrous roots or rhizomes; LEAVES simple; mostly basal; long-stalked; stipules (ocreae) conspicuous and papery; blades kidney-shaped; margins entire or wavy; FLOWERS perfect, slightly irregular, ovary superior, and arranged in terminal racemes or panicles; tepals 4, in 2 series of 2, free, and dull green to reddish; styles 2, short, and spreading; stigmas appearing tufted, fringed, or feathery; stamens usually 6, free; FRUITS achenes yellowish-tan, lens-shaped, prominently winged, and hairless; HABITAT mountain meadows and rocky habitats above 2,500 meters (about 8,000 feet) elevation throughout western North America; blooming July to September.

REFERENCES: Alpine sorrel (Oxyria digyna): leaves Couplan (p. 127).

Knotweeds

FAMILY: Buckwheat family (Polygonaceae) – Polygonum and Persicaria genera.

SPECIES: #1 water smartweed (Polygonum amphibium L. = Persicaria amphibia (L.) Delarbre). #2 silversheath knotweed (Polygonum argyrocoleon Steud. ex Kunze). #3 box or prostrate knotweed (Polygonum aviculare L.). #4 American bistort (Polygonum bistortoides Pursh = Bistorta bistortoides (Pursh) Small). #5 black bindweed (Polygonum convolvulus L. = Fallopia convolvulus (L.) Á. Löve). #6 Douglas’ knotweed (Polygonum douglasii Greene). #7 marshpepper knotweed (Polygonum hydropiper L. = Persicaria hydropiper (L.) Spach). #8 curlytop knotweed (Polygonum lapathifolium L. = Persicaria lapathifolia (L.) Gray). #9 lady’s thumb (Polygonum persicaria L. = Persicaria maculosa Gray). #10 alpine bistort (Polygonum viviparum L. = Persicaria vivipara (L.) Ronse Decr. = Bistorta vivipara (L.) Delarbre).

TO UTILIZE AS FOOD: Several species of the Polygonum genus (and closely related Persicaria, Bistorta, and Fallopia genera) have edible roots, leaves, and/or seeds. Species listed above grow in the Southwest, but none of them do very well. Species with edible roots include numbers: 4 and 10. Species with edible leaves include numbers: 3, 4, 7, 8, 9, and 10. Species with edible seeds include numbers: 2, 3, 5, 6, and 8.

NOTES: Due to scarcity, no meaningful progress was made on plants of the Polygonum genus during the fieldwork conducted for this reference, except for a few samples of seeds from a few unverifiable species that tasted delicious. Leaves of these species were too deteriorated to risk consumption, and the parts necessary for identification were unavailable at the time. Plants of the Polygonum genus are unlikely to be of much value to southwestern foragers, but they are valuable in other regions.

IDENTIFICATION: Approximately 65 species of the Persicaria and Polygonum genera are found in the United States, of which about 15 occur in the Southwest. These genera are fairly easy to recognize, but exact species are difficult to identify.

Description of knotweeds (the Persicaria and Polygonum genera): FORM upright or low-lying plants from taproots or rhizomes; roots not bulb-like; STEMS jointed, often swollen at the nodes, and often ridged lengthwise; LEAVES simple; alternate; stipules united into sheaths (ocreae) that are often thin, dry, nongreen, veined, lacerated, bristly, or translucent; bases jointed (Polygonum) or not jointed (Persicaria) at junction with sheaths; blades linear, lanceolate, or elliptic; margins entire; FLOWERS regular, usually perfect, ovary superior, stalked, bracted, and typically arranged in spike-like racemes; tepals usually 5, united, white, pink, or green; pistils 1; stigmas 2-3; stamens 5-9; FRUITS achenes lens-shaped, egg-shaped, 3-angled, or elongated; wingless; and often enclosed by persistent tepals; HABITAT most species are land-based, but they generally prefer moist areas around ponds or lakes; a few species are aquatic; throughout the United States; blooming spring to autumn.

REFERENCES: Vizgirdas (pp. 57-58) indicates that the Polygonum genus is generally considered safe and that none of the species are known to be poisonous and that the seeds have been described as a prehistoric food source based on the frequency of archaeological evidence. Couplan (p. 128) indicates that most Polygonum species have edible leaves. #1 water smartweed (Polygonum amphibium = Persicaria amphibia): shoots Moerman (p. 189). #2 silversheath knotweed (Polygonum argyrocoleon): seeds Castetter 1951 (p. 187) and Moerman (p. 189). #3 box knotweed (Polygonum aviculare): leaves Couplan (p. 128); seeds Ebeling (p. 822). #4 American bistort (Polygonum bistortoides = Bistorta bistortoides): roots Ebeling (p. 822) and Yanovski (p. 20); leaves Ebeling (p. 822). #5 black bindweed (Polygonum convolvulus = Fallopia convolvulus): seeds Couplan (p. 128). #6 Douglas’ knotweed (Polygonum douglasii): seeds Couplan (p. 128). #7 marshpepper knotweed (Polygonum hydropiper = Persicaria hydropiper): leaves Moerman (p. 190). #8 curlytop knotweed (Polygonum lapathifolium = Persicaria lapathifolia): leaves Couplan (p. 128); seeds Ebeling (p. 822). #9 lady’s thumb (Polygonum persicaria = Persicaria maculosa): leaves Couplan (p. 128). #10 alpine bistort (Polygonum viviparum = Persicaria vivipara = Bistorta vivipara): roots Ebeling (p. 822) and Yanovski (p. 20); leaves Ebeling (p. 822).

Dock, Sorrel, and Rhubarb

FAMILY: Buckwheat family (Polygonaceae) – Rumex genus.

SPECIES: #1 common, red, field, or sheep sorrel (Rumex acetosella L.). #2 tall, pale, or smooth dock (Rumex altissimus Alph. Wood). #3 sharp or clustered dock (Rumex conglomeratus Murray). #4 curly dock (Rumex crispus L.). #5 Colorado dock (Rumex densiflorus Osterh.). #6 desert rhubarb or canaigre (Rumex hymenosepalus Torr.). #7 golden dock (Rumex maritimus L. = Rumex fueginus Phil.). #8 Mexican dock (Rumex mexicanus Meisn. = Rumex salicifolius Weinm. var. mexicanus (Meisn.) C. L. Hitchc.). #9 bitter dock (Rumex obtusifolius L.). #10 western dock (Rumex occidentalis S. Watson = Rumex aquaticus L. var. fenestratus (Greene) Dorn). #11 patience dock or monk’s rhubarb (Rumex patientia L.). #12 alpine sheep sorrel or meadow dock (Rumex paucifolius Nutt.). #13 fiddle dock (Rumex pulcher L.). #14 willow dock (Rumex salicifolius Weinm.). #15 veiny dock (Rumex venosus Pursh). #16 violet dock (Rumex violascens Rech. f.).

TO UTILIZE AS FOOD: Warning! Species of the Rumex genus must be consumed in moderation because they contain excessive amounts of oxalates and tannins. All species listed above have edible leaves. Species with edible stems include numbers: 6, 9, 12, 14, and 15. Species with edible leafstalks include number 6. Species with edible seeds include numbers: 4, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, and 16. The flavors and textures of species sampled for this reference were fairly consistent, but certain parts of certain species were much better than others. 

Rumex roots (based on R. hymenosepalus) are extremely high in tannins and should not be consumed, which is unfortunate because some species produce tuberous roots the size of cultivated potatoes. No southwestern species are reported to have edible roots.

Rumex stems and leafstalks (based on R. crispus, R. hymenosepalus, and R. salicifolius) can be utilized as food. Desert rhubarb (R. hymenosepalus) was far better suited for this purpose than the other species I sampled. Stems and leafstalks of the other species were small, tough, bitter, and barely suitable for consumption when eaten raw. Boiling promptly softened the texture and dispelled the bitterness, but desert rhubarb was still superior in size, flavor, and texture. Desert rhubarb is a robust plant native to some of the harshest terrain in the southwestern United States. The stems and leafstalks are thick, long, solid, crispy, juicy, stringy, and absolutely delicious. They taste as if nature marinated them in vinaigrette dressing. Beware that this tangy flavor comes from an abundance of oxalic acid, which is terribly unhealthy. The stringy texture is rather unpleasant and cooking does little to improve it. Although cooking softens the texture, the strings remain chewy. Most of the strings occur in rings around the outer stems, while the inner stems are essentially free of strings. Peeling away the stringy outer stems may seem like a good idea, but significant amounts of edible material would be lost in the process. A better solution is to cut the stems into penny-like pieces, which makes the strings less noticeable. Cut stem pieces and leafstalks are perfect for soups or salads. Be careful not to overcook these parts. Just a few minutes will suffice. Any longer turns everything to mush, except for the strings. The stems and leafstalks of desert rhubarb can be baked into pies. Overall desert rhubarb is a fine resource, and it’s available in quantity from January to May, usually in sandy soils. It appears to be the “gold standard” of the Rumex genus for stems and leafstalks, at least in the southwestern United States.

Rumex leaf blades (based on R. acetosella, R. crispus, R. salicifolius, and R. pulcher) vary greatly in quality. Those of sheep sorrel (R. acetosella) tasted far better than those of other species, and I suspect that no species in the Rumex genus will surpass sheep sorrel in leaf quality. Sheep sorrel is a short plant that grows in colonies, often hiding among grasses in mountain meadows. Unlike many species, the leaves of sheep sorrel don’t become bitter with age. Only a few leaves occur on each plant, but the leaves are fantastic. They make an excellent addition to soups or salads. When eaten fresh, the flavor is tangy, free of bitterness, and reminiscent of rhubarb. Boiling reduces the tangy overtone and yields a delicious broth that serves well as a base for vegetable soups. Beans, grains, and herbs can be added for a complete meal. Sheep sorrel is a rhizomatous perennial that resprouts aggressively after cutting. Harvesting won’t harm this plant. In the southwestern United States, it’s limited to higher mountain ranges. Fiddle dock (R. pulcher) also had good leaves, not as good as sheep sorrel leaves, but much better than the leaves of other species I tried. Fiddle dock leaves are refreshingly tangy and almost free of bitterness. Beware that this tangy flavor comes from oxalic acid, which is harmful in quantity. Fiddle dock leaves are mild enough for salads and excellent for soups and stews. Boiling highlights a fruity accent, which is unusual in leafy vegetables. It also dulls the leaves and promptly turns them to mush. The curly dock (R. crispus) and willow dock (R. salicifolius) leaves I sampled were vastly inferior to the others described above. When eaten raw, leaves of these species were terribly bitter and astringent. The texture was easily chewable and a tangy accent helped offset the bitterness. Boiling offered a major improvement by reducing astringency, so curly dock and willow dock leaves have some potential as potherbs. Leafstalks of these species are small, tough, and unsuitable to serve as rhubarb. Only the leafstalks of desert rhubarb (R. hymenosepalus) seem to be a realistic choice for that purpose.

Rumex achenes (based on R. hymenosepalus and R. pulcher) don’t seem to be a very promising wild food. My experiences with them are limited to two species, so there’s a good chance that other species have better-tasting achenes. Based on the species I sampled, extensive processing was required to render the seeds palatable. Achenes of fiddle dock (R. pulcher) are brown, shiny, and 3-winged. Obtaining the seeds within these protective structures is a chore. Gently grinding, rubbing, and winnowing the achenes has limited effectiveness. This method works, but processing large amounts of achenes would be impractical. After separating the two, pure seeds can be pounded into a coarse meal and processed like acorns in several changes of water to remove the excessive amounts of tannins. The extensive processing probably eliminates most of the nutritional value. When eaten alone, processed seeds have a wonderful sweetness combined with a terrible bitterness. They don’t make very good porridge. Fiddle dock and desert rhubarb seeds are resources of limited value and seeds of other species may have similar problems.

IDENTIFICATION: Approximately 60 species of the Rumex genus are found in the United States, of which about 15-20 occur in the Southwest and Great Basin. Most species are considered weeds, but a few are endangered.

Description of docks, sorrels, and rhubarb (the Rumex genus): FORM upright, ascending, or low-lying annual to perennial plants from taproots, rhizomes, or tubers; STEMS often reddish-brown when plants mature; LEAVES simple; arranged basally and/or alternately; stipules (ocreae) thin, translucent, and sheathing; blades lanceolate to elliptic; margins smooth, wavy, crisped, or lobed; FLOWERS regular, usually perfect (unisexual in a few species), and arranged in terminal panicles; tepals 6, united at the bases, dull green or reddish; the outer 3 remaining small; the inner 3 (valves) enlarging and forming distinctive wings surrounding the fruits; midveins of inner 3 tepals (callosities) sometimes thick and grain-like; styles 3, free; stigmas 3, fringed or feathery; stamens 6, free, and hairless; FRUITS achenes 3-angled; seeds 3-angled; HABITAT diverse, well adapted to desert soils, disturbed areas, washes, sand dunes, fields, and mountain meadows; found throughout the United States; blooming spring to autumn.

REFERENCES: #1 common sheep sorrel (Rumex acetosella): leaves Couplan (p. 131). #2 tall dock (Rumex altissimus): leaves Ebeling (p. 822). #3 clustered dock (Rumex conglomeratus): leaves Ebeling (p. 822). #4 curly dock (Rumex crispus): leaves and seeds Couplan (p. 130) and Ebeling (p. 822). #5 Colorado dock (Rumex densiflorus): leaves Ebeling (p. 822). #6 desert rhubarb (Rumex hymenosepalus): stems, leafstalks, leaf blades, and seeds Couplan (pp. 129-130). #7 golden dock (Rumex maritimus = Rumex fueginus): leaves Salunkhe (1998 p. 574); seeds Ebeling (p. 822) and Moerman (p. 234). #8 Mexican dock (Rumex mexicanus): leaves and seeds Couplan (pp. 129-130). #9 bitter dock (Rumex obtusifolius): stems Moerman (p. 234); leaves and seeds Couplan (p. 130). #10 western dock (Rumex occidentalis): leaves and seeds Couplan (pp. 129-130). #11 monk’s rhubarb (Rumex patientia): leaves and seeds Couplan (p. 130). #12 alpine sheep sorrel (Rumex paucifolius): stems, leaves, and seeds Moerman (p. 234). #13 fiddle dock (Rumex pulcher): leaves and seeds Couplan (p. 130). #14 willow dock (Rumex salicifolius): stems, leaves, and seeds Moerman (p. 234) and Rhode (pp. 157-159). #15 veiny dock (Rumex venosus): stems, leaves, and seeds Couplan (pp. 129-130). #16 violet dock (Rumex violascens): leaves and seeds Couplan (pp. 129-130).