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Rumex obtusifolius, commonly known as bitter dock, [2] [3] broad-leaved dock, bluntleaf dock, dock leaf, dockens or butter dock, is a perennial plant in the family Polygonaceae. It is native to Europe, but is found on all temperate continents.
Broad-leaved dock (Rumex obtusifolius) used to be called butter dock because its large leaves were used to wrap and conserve butter. Rumex hymenosepalus has been cultivated in the Southwestern US as a source of tannin (roots contain up to 25%), for use in leather tanning, while leaves and stems are used for a mordant-free mustard-colored dye .
The Sonoran Desert. The Sonoran Desert is a North American desert and ecoregion which covers large parts of the southwestern United States and of northwestern Mexico. With an area of 260,000 square kilometers (100,000 sq mi), it is the hottest desert in Mexico.
Dock, or dockweed, a name for plants in the genus Rumex, especially broad-leaved dock; Dock, more rarely used in the names of certain similar broad-leaved plants, like velvet dock; Tailhead, or dock, the beginning of an animal's tail
Thus the name Chariclo (Chariklō) could be syllabified as either cha-ri-klō, with an open penult and stress on the cha (normal Latin), or cha-rik-lō, with a closed penult and stress on the rik (an optional poetic pronunciation), so both / ˈ k ær ɪ k l oʊ / KARR-ik-loh and / k ə ˈ r ɪ k l oʊ / kə-RIK-loh are acceptable pronunciations ...
Broad-leaved pondweed is a common name for several plants and may refer to: Potamogeton amplifolius , native to North America Potamogeton natans , native to the northern hemisphere, and known as broad-leaved pondweed in the British Isles
Circaea lutetiana, known as broad-leaved enchanter's nightshade, [1] is a plant in the evening primrose family, Onagraceae. The genus name comes from the enchantress Circe of Greek mythology and the specific designation is derived from Lutetia , the Latin name for Paris, which was sometimes referred to as the "Witch City".
Escarole, or broad-leaved endive (var. latifolia), has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad-leaved Batavian endive, grumolo, scarola, and scarole. It is eaten like other greens, sauteed, chopped into soups and stews, or as part of a green salad.