YELLOW DOCK
Rumex crispus
COMMON NAMES: Curled dock, narrow dock, sour dock, rumex, garden patience.
FEATURES: The docks are members of the buckwheat family, native to Europe (except the blunt-leaved,
which is indigenous); they have been introduced into the United States. There are four varieties of dock
that may be used in medicine: Rumex aquaticus (great water dock), R. britannica (water dock), R.
obtusifolius (blunt-leaved dock), and R. crispus (yellow dock). They all possess similar medicinal
qualities, but yellow dock is the only one entitled to extensive consideration.
The yellowish spindle-shaped root has scarcely any odor but has an astringent, bitter taste. The plant
grows 2–3 feet high with slender, crisped-edged leaves that are lanceolate, acute, and of a light green
color; the leaves and stalk have a sour taste. The flowers are numerous, pale green, drooping, and
interspersed with leaves below; can be seen in June and July.
MEDICINAL PART: Root.
SOLVENTS: Water, alcohol.
BODILY INFLUENCE: Alterative, astringent, laxative, anti-scorbutic, tonic.
USES: A favorite herb of Native Americans, old-time doctors, early settlers, and herbal practitioners. For
some conditions it has no equal, especially if compounded with other supporting herbs. Rich and easily
digested iron so essential for human, animal, and plant, is one of the main contents of yellow dock. This
common herb has valuable ingredients for conditions of the blood and glandular system and is indicated
in scrofula, ulcerated eyelids and skin conditions, itch, scurvy, and eruptive diseases, especially when
discharges are experienced, as in running of the ears.
When accumulation of waste matter progresses to swelling or tumors, yellow dock is of service both
internally and externally. Many herbalists use the mineral-rich plant for cancer, leprosy, bleeding of the
lungs and bowels, and for rheumatic conditions. It also has much merit in dyspepsia, chronic bronchitis,
ulcers, and conditions affected by the spleen and lymphatic glands; also for female weakness when due to
iron deficiency.
DOSE: 1 teaspoonful of the grated or crushed root to 1 cupful of boiling water; drink 3–4 cupfuls daily. A