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Pale Persicaria - Persicaria lapathifolia

Although no specific mention has been made for this species, there have been reports that some members of this genus can cause photo-sensitivity 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 hyper-acidity should take special care if including this plant in their diet since it can aggravate their condition.

 

The whole plant is antiseptic and astringent. An infusion has been used in the treatment of stomach complaints, VD and fevers.

The plant produces a soft white mass, a froth like that of soap. It can be applied externally to burns or used to bathe and wash clothes.

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Uploaded on September 3, 2016
Taken on August 28, 2016