Growing Patience Dock, Rumex patientia, in UK Gardens & Food Forests
Growing Patience Dock, Rumex patientia, aka Herb Patience, Spinach Dock, Monk’s Rhubarb, Is Easy In The UK, & It Is Becoming Popular. Here’s Why & How.
Table of Contents
Why Should I Grow Patience Dock?
Patience Dock is eaten in countries such as Korea,, which is surprising in some senses as it originates from southern and eastern Europe. But when we realise it has now naturalised in Asia, North America and the rest of Europe perhaps the reason for it being eaten more widely becomes clearer. However, the traditional region for its consumption was the Balkans and nearby.
As for the Koreans, while not traditional mountain vegetable (sannamul), its tangy flavour and hardiness make it an excellent substitute for Korean wild greens like chwinamul (Aster scaber).
Growing Patience Dock: A Guide for British Gardens
Growing Patience Dock: Key Characteristics
Type: Perennial (lives 3–5 years).
Appearance: Large, lance-shaped leaves (up to 30cm long); tall flower spikes in summer.
Hardiness: Fully hardy (survives UK winters, zones 4–8).
Flavour: Mildly sour/lemony (similar to sorrel), less bitter than common dock (Rumex obtusifolius). But eat it in moderation as it contains oxalic acid! It’s fine raw or cooked in moderation but just sample a small amount the first few times.
Sowing & Planting
When: Sow seeds March–April (outdoors) or August–September. Or just let it self seed!
Soil: Moist, fertile soil (pH 6.0–7.0). Tolerates clay but thrives with compost.
