Botanical Name: Polygonurn Bistorta
Family: Polygonaceae
Genus: Persicaria
Species: P. bistorta
Kingdom: Plantae
Order: Caryophyllales
Synonyms-: Osterick. Oderwort. Snakeweed. Easter Mangiant. Adderwort. Twice Writhen.
Common Names: Bistort, Common bistort
The Latin name bistorta 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:
*Adderwort
*Dragonwort
*Easter giant
*Easter ledger
*Easter ledges
*Easter magiant
*Easter man-giant
*Gentle dock
*Great bistort
*Osterick
*Oysterloit
*Passion dock
*Patience dock
*Patient dock
*Pink pokers
*Pudding grass
*Pudding dock
*Red legs
*Snakeweed
*Twice-writhen
*Water ledges
Habitat: Polygonurn Bistorta is native of many parts of Northern Europe, occurring in Siberia and in Japan and in Western Asia to the Himalayas. It is common in the north of England and in southern Scotland, growing in moist meadows, though only of local occurrence; in Ireland, it is very rare.It grows in damp meadows and by water, especially on acid soils
Description:
Polygonurn bistorta is an herbaceous perennial growing to 75 cm (30 in) tall by 90 cm (35 in) wide. The foliage is normally basal with a few smaller leaves produced near the lower end of the flowering stems. The leaves are oblong-ovate or triangular-ovate in shape and narrow at the base. The petioles are broadly winged. The plant blooms from late spring into autumn, producing tall stems ending in single terminal racemes that are club-like spikes, 5–7 cm (2–3 in) long, of rose-pink flowers. The plant grows in moist soils and under dry conditions goes dormant, losing its foliage until adequate moisture exists again…...CLICK & SEE THE PICTURES
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. It is suitable for use as a marginal or in bog gardens.
Propagation:
Seed – sow spring in a cold frame. Germination is usually free and easy. When they are large enough to handle, prick the seedlings out into individual pots and plant them out in the summer if they have reached sufficient size. If not, overwinter them in a cold frame and plant them out the following spring after the last expected frosts. Division in spring or autumn. Very easy, larger divisions can be planted out direct into their permanent positions. We have found that it is better to pot up the smaller divisions and grow them on in light shade in a cold frame until they are well established before planting them out in late spring or early summer.
Edible Uses:
Leaves – raw or cooked. One report says that they are rather bitter, but we have found them to have a fairly mild flavour, especially when the leaves are young, though the texture is somewhat chewy when they are eaten raw. They make an excellent substitute for spinach. In Northern England the leaves are an ingredient of a bitter Lenten pudding, called Easter ledger pudding, that is eaten at Lent. The leaves are available from late winter in most years and can be eaten until the early autumn though they become much tougher as the season progresses. The leaves are a good source of vitamins A and C, a nutritional analysis is available. Seed – raw or cooked. The seed is very small and rather fiddly to utilize. Root – raw or cooked. Rich in starch and tannin, it is steeped in water and then roasted in order to reduce the tannin content. It is then said to be a tasty and nutritious food. The root has also been boiled or used in soups and stews and can be dried then ground into a powder and used in making bread. The root contains 30% starch, 1% calcium oxalate and 15 – 36% tannin.
Part Used in medicines: The root-stock, gathered in March, when the leaves begin to shoot, and dried.
Constituents:
Figures in grams (g) or miligrams (mg) per 100g of food.
Leaves (Fresh weight)
0 Calories per 100g
Water : 82.6%
Protein: 3g; Fat: 0.8g; Carbohydrate: 7.9g; Fibre: 3.2g; Ash: 2.4g;
Minerals – Calcium: 0mg; Phosphorus: 0mg; Iron: 0mg; Magnesium: 0mg; Sodium: 0mg; Potassium: 0mg; Zinc: 0mg;
Vitamins – A: 0mg; Thiamine (B1): 0mg; Riboflavin (B2): 0mg; Niacin: 0mg; B6: 0mg; C: 0mg;
The roots contain up to 21% tannin.
Medicinal Uses:
Antidiarrhoeal; Astringent; Demulcent; Diuretic; Febrifuge; Laxative; Styptic.
Bistort is one of the most strongly astringent of all herbs and it is used to contract tissues and staunch blood flow. The root is powerfully astringent, demulcent, diuretic, febrifuge, laxative and strongly styptic. It is gathered in early spring when the leaves are just beginning to shoot, and then dried. It is much used, both internally and externally, in the treatment of internal and external bleeding, diarrhoea, dysentery, cholera etc. It is also taken internally in the treatment of a wide range of complaints including catarrh, cystitis, irritable bowel syndrome, peptic ulcers, ulcerative colitis and excessive menstruation. Externally, it makes a good wash for small burns and wounds, and is used to treat pharyngitis, stomatitis, vaginal discharge, anal fissure etc. A mouth wash or gargle is used to treat spongy gums, mouth ulcers and sore throats. The leaves are astringent and have a great reputation in the treatment of wounds. In Chinese medicine the rhizome is used for: epilepsy, fever, tetanus, carbuncles, snake and mosquito bites, scrofula and cramps in hands and feet. Considered useful in diabetes.
Known Hazards: Although no specific mention has been made for this species, there have been reports that some members of this genus can cause photosensitivity in susceptible people. Many species also contain oxalic acid (the distinctive lemony flavour of sorrel) – whilst not toxic this substance can bind up other minerals making them unavailable to the body and leading to mineral deficiency. Having said that, a number of common foods such as sorrel and rhubarb contain oxalic acid and the leaves of most members of this genus are nutritious and beneficial to eat in moderate quantities. Cooking the leaves will reduce their content of oxalic acid. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition.
Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.
Resources:
https://en.wikipedia.org/wiki/Persicaria_bistorta
http://www.botanical.com/botanical/mgmh/b/bistor45.html
http://www.pfaf.org/user/Plant.aspx?LatinName=Polygonum+bistorta
