Rumex alpinus L.

Plants perennial, glabrous or minutely papillose-pubescent, with stout, creeping rhizome. Stems erect, branched above middle, 60-100 cm. Leaves: ocrea mostly deciduous or sometimes partially persistent at maturity; blade usually ovate-orbiculate, sometimes orbiculate or broadly ovate, 20-40 × 20-35 cm, base deeply and widely cordate, margins entire, flat or slightly undulate, apex obtuse. Inflorescences terminal, occupying distal 1/ 2 of stem, rather dense, widely paniculate to fusiform. Pedicels articulated at middle or in proximal 3, filiform, 3-9 mm, articulation distinctly swollen. Flowers 10-20 in whorls; inner tepals ovate or ovate-triangular, 4-5(-6) × 3-5 mm, base truncate or slightly cordate, margins entire or subentire, apex obtuse or subobtuse; tubercles absent. Achenes brown to brownish green, 2.5-3.5 × 1-2 mm. 2n = 20.

Along the banks of streams and by the sides of roads, it is also found near human habitations, in hilly areas. Wooded slopes, coppices, banks of brooks.

The young leaves are eaten raw in salads or cooked as a potherb. It is also used to preserve unsalted butter. The fresh stems are eaten raw. They are also used for tarts. They are also pickled. The starch of the root is used as a famine food for extending bread flour, after removal of toxic elements.

Can be grown by divisions or seedlings.