Easy Early Salads With Perennial Greens: Free Patience Dock Seed Offer

(Page 2 of 2)

April 24, 2008
By Cheryl Long 
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Here’s what 19th century garden writer Bernard M’Mahon had to say about this heirloom plant (American Gardener's Calendar, 1806):

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The Rumex Patientia, or patience dock, being a plant that affords an early spring sallad for boiling, and being perennial in root is deserving of a place in the garden. The leaves are very large, long and succulent, and are produced in great abundance; the plant may be propagated by sowing the seed any time this month while the ground continues open, and the plants will rise freely in spring, or you may sow the seeds in March or early in April, but those sown at this time will make stronger and earlier plants; the seeds may be sown pretty thick in drills eighteen inches asunder, and covered about half an inch deep; when the plants are about two inches high, thin them to the distance of eight inches from one another, and so let them remain, always keeping them free from weeds. It may also be propagated by oftsets from the root taken off in the spring or late autumn months, and planted in rows at the above distances. By heading it down frequently during summer, as it starts to seed, you will increase the crops of foliage.

If you have grown this plant, let us know (e-mail letters@MotherEarthNews.com) if you have any growing or cooking tips. And stay tuned — we hope to announce a seed supplier before the 2009 growing season.

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Comments

  • Inese 5/28/2009 6:47:30 PM

    I received my patience dock seeds about a month ago and planted outside three weeks ago. So far none have come up although I have kept them damp as well as I can (we had 15 days of 100 plus degrees). I planted them in a few places--one slightly shadier. This weekend I planted again in another bed and watered well. Should I have done something with the seed (like soaking or roughing up) before planting...or is it just too hot?

  • Don 8/27/2008 1:13:23 AM

    Does anyone have nutritional info on this plant? Does it have iron like spinach or protein like romaine? I am going to try some.

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