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Rumex bucephalophorus
Rumex bucephalophorus, also known as horned, red, or ruby dock is an annual herbaceous plant that is part of the family Polygonaceae.[1] The scientific name Rumex bucephalophorus was first described and published by Linnaeus in 1753 in Species Plantarum.[1] Other scientific names have also been given to Rumex bucephalophorus such as Bucephalophora aculeata and Lapathum bucephalophorum.[1] R. bucephalophorus is most commonly found in subcoastal or coastal regions, but also are "casual aliens", few and far between, among inland populations.[2] Rumex bucephalophorus is native to the Mediterranean Basin and grows best in areas with little human intervention.[3] DescriptionThe stems of R. bucephalophorus are thin and branch off the base of the plant about 5 to 50 centimeters long. The leaves of the plant vary as they can be circular and ovate or lengthened and lancelate anywhere in between.[1] The pedicels are known to be heteromorphic often distinguishing this plant from others.[1] Flowers are often found in groups of 2 to 3 in clusters and are also often heteromorphic.[1] Like its leaves, the flowers of R. bucephalophorus often vary greatly but are generally triangular and 2–4 mm long.[1] The Rumex bucephalophorus flowers appear red and blossom between the months of December and May.[4] DistributionThe genus Rumex is mostly distributed throughout North America and Europe.[2] However, Rumex bucephalophorus flourishes in habitats that are quite sandy and rocky therefore it often is found by the sea.[4] The Atlantic coast of southwestern Europe, the northwestern region of Macaronesia and Morocco, and the coastlands of the Mediterranean Basin are where R. bucephalophorus is most widely distributed.[2] SubspeciesRumex bucephalophorus is unique as it is a polymorphic species resulting in 8 different subspecies as well as dozens of variants and subvariants.[5]
UsesR. bucephalophorus does not have any known uses, but it is an edible plant.[4] There is a danger, however, because its leaves contain a high level of oxalic acid that can be potentially dangerous in large amounts.[4] This oxalic acid gives the leaves an acid-lemon flavor.[4] References
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