Bistorta officinalis
Bistorta officinalis | |
---|---|
Scientific classification | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Eudicots |
Order: | Caryophyllales |
Family: | Polygonaceae |
Genus: | Bistorta |
Species: | B. officinalis
|
Binomial name | |
Bistorta officinalis Delarbre[1]
| |
Synonyms[1] | |
|
Bistorta officinalis (
Description
Bistorta officinalis is an
Taxonomy
The generic placement of this species was historically in flux, having been placed in Polygonum or Persicaria but is now accepted as Bistorta.[4]
Etymology
The Latin name bistorta, from bis ("twice") + torta ("twisted"), refers to the twisted appearance of the root.
Numerous other vernacular names have been recorded for the species in historical texts, though none is used to any extent. Many of the following refer to the plant's use in making puddings:
|
|
|
Distribution and habitat
Bistort is a native of Europe but is often cultivated and has become naturalized in other parts of the world such as in the United States in New England. It is typically found growing in moist meadows, nutrient-rich wooded swamps, forest edges, wetlands, parks, gardens, and disturbed ground.[6]
Cultivation
This species is grown as an ornamental garden plant, especially the form 'Superba' which has larger, more showy flowers, and has gained the Royal Horticultural Society's Award of Garden Merit.[7] It is suitable for use as a marginal or in bog gardens. Bistort has been cultivated as a vegetable, its roots, leaves, and young shoots being steamed or boiled. Many of its occurrences in the wild may be as a garden escape.
Uses
Bistort has been used traditionally for medicinal purposes. The roots are rich in tannic and gallic acids and both these and the leaves have been used to treat wounds.[3]
In Northern England, the plant was used to make a bitter pudding in Lent from a combination of the leaves, oatmeal, egg, and other herbs. It is the principal ingredient of dock pudding or Easter-Ledge pudding.[8] The root of Bistort can be used to produce an astringent that was used in medicine. The roots are also eaten in Russia and northern Asia.[9]
Gallery
-
Common bistorta, inValais, Switzerland
-
Bistort or Easter Ledges in the spring in Scotland.
-
Common bistort stem.
-
The large-flowered cultivar Bistorta officinalis 'Superba' is grown as an ornamental plant.
-
In Vitosha, Bulgaria
References
- ^ a b c "Bistorta officinalis Delarbre". Plants of the World Online. Royal Botanic Gardens, Kew. Retrieved 2019-03-01.
- ISBN 978-1405332965.
- ^ a b "Bistort: Bistorta officinalis". NatureGate. Retrieved 2013-12-30.
- ^ Schuster et al 2015.
- ^ this name is also used for Rumex patientia
- ^ "Bistorta officinalis (meadow bistort)". Go Botany. New England Wildflower Society. Retrieved 2013-12-30.
- ^ http://apps.rhs.org.uk/plantselector/plant?plantid=3789 [dead link]
- ^ Easter-Ledge or Dock Pudding - Historical Foods Archived 2011-06-24 at the Wayback Machine
- ISBN 0415927463.
Bibliography
- Schuster, Tanja M.; doi:10.12705/646.5.