GRASS OF THE PATIENCE (romaza rumex patientia)

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	GRASS OF THE PATIENCE
	*romaza rumex patientia*

Name
GRASS OF THE PATIENCE

Scientific Name
romaza rumex patientia

GRASS OF THE PATIENCE

Other Names:

Vejigosa sorrel, Beet, Spinach without Aroma, Grass of the Patience

It belongs to the same botanical sort that the Language of Cow (Rumex Crispus), very similar properties, and which the sorrel, of which difference not to have an acid, but bitter taste. All of them were used like vegetable in the Average Age and times of shortage.

Habitat: edges of the ways and shady lands of the north of Spain and regions of central Europe. Naturalized in the American continent.

Description: it plants vivaz of the family of the Poligonáceas, that reaches of 0.5 to 1 meter of height. The stem and the great leaves have the reddish nerves. Its scent is pungent and its flavor, bitter.

Used parts: the leaves and the dry root.

Properties and indications: all the plant contains in abundance active iron and phosphorus, tannins, and glucósidos on the digestive and renal apparatus. Its root has been used like safe laxative, although it acts so slowly that there is to hope several weeks to notice the effect. Of there the patience name. She is antianemic (by its iron content), purifying and something diurética. Its use is indicated in the cases of rebellious constipation, in the depurativas cures of spring, eccemas, the atony of the digestive apparatus and in the anemias by lack of iron. Applied externally, their crushed leaves and their root have healing effect on ulcers and sores of the skin.

Use: the leaves are consumed like vegetable. Also in infusion with 30 grs. of leaves and/or dry root crushed by liter of water, from which daily cups are taken 2-3. Of fresh juice of the leaves, a glass to the day. Externally, cataplasms of crushed leaves and root, that are applied on ulcers and sores.

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