Yellow Dock Root C/S, Conventional, 1/2 lb.(YDRC-2)
Yellow Dock has a yellow, carrot-shaped root that is greatly valued for its use as an herb for skin problems, and for its high iron content. It is best when made into a tincture due to its strong, bitter flavor.
Extremely rich in bioavailable iron, Yellow Dock is also a good whole-food source of vitamin A, vitamin C, calcium, magnesium, phosphorus, and selenium. Because of its high content of vitamin C and iron compounds, Yellow Dock may help support balanced iron levels, blood purification, a healthy liver, and vibrant skin.
Common Names: Yellow dock, curly dock
Excerpts from The How to Herb Book
- Blood cleanser, purifier, and builder; tones the entire system.
- High in vitamin C and iron compounds – one of the best blood builders.
- Good for all skin problems.
- Dissolves mucus and moves it through kidneys.
- Excellent cleanser of lymphatic system.
- The plant is edible. The leaves are used for green drink and other eating.
Excerpts from Practical Herbalism
Yellow Dock Root has been used extensively since ancient times in the treatment of “bad blood,” especially as related to chronic skin complaints such as psoriasis. The anthraquinones present have a markedly cathartic action on the bowel, but in this herb they act in a mild way, possibly tempered by the tannin content. Priest & Priest tell us that it is a general tonic alterative with special influence upon skin eruptions. Yellow Dock Root is highly prized by modern herbalists as one of the richest sources of iron.
The Docks, like Rhubarb, harbor high levels of toxic oxalates in the leaves, and that part of the plant is seldom consumed. The root also contains some oxalates, and should not be consumed in large quantities, or for very long periods. Black tea or coffee should not be consumed while taking Yellow Dock, or other strong iron tonics.
Yellow Dock Root is a “combination friendly” herb that is synergistic with many other plants. It is particularly good as a “blood cleanser” when combined with Red Clover, Burdock, Cleavers, and Barberry.
Excerpts from Nutritional Herbology
Yellow dock root comes from a group of related docks and sorrels and is distinguished from related species by its yellow carrot-shaped root. The root possesses astringent qualities united with a cathartic principle and has been used as a substitute for rhubarb. It was used in medieval times as a poultice to remedy burns, scalds, blisters, syphylitic lesions. It was also used to take the itch out of cutaneous eruptions like psoriasis and the rashes caused by stinging nettle.
During the 19th century, it gained popularity as a remedy for jaundice and as a tonic for the liver and gall bladder and has since been included in nearly all herbal liver remedies.
The action of yellow dock has been compared to that of various rhubarb species used as laxatives. The active principles in yellow dock are the astringent tannins and purgative anthraquinone glycosides based on emodin and chrysophenic acid. The primary use of this herb is in purgative therapies.
Yellow dock has accumulated through the Doctrine of Signatures and from folk tradition the reputation of being a liver tonic, gall bladder tonic, and the best source of iron available.
Though yellow dock contains above average quantities of iron, it does not come close to its legendary esteem in this regard, but is useful as a nutritive tonic supplying many trace minerals. Its action on the liver and gall bladder may have some yet unproven efficacy, since most laxatives do stimulate bile production and the secretion of gastric fluids.
Contains bitter compounds that act as a mild laxative, increasing the production of digestive fluids and enzymes, especially bile, and also increase the flow of urine. It also contains astringent compounds that shrink inflamed tissues. Yellow dock is an excellent herbal source of vitamin A, vitamin C, calcium, iron, magnesium, phosphorus, and selenium.
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