The image, above, shows the full Bisort plant (Polygonumbistorta), bottom and right. Also shown are the distinctive
pink flowers and the edible leaves..
| Common Name: Bisort |
| Scientific Name: Polygonum bistorta |
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Other Names: Snakeweed, English Serpentary, Dragon-wort, Osterick, Sweet Dock and Passions |
| Family: Polygonaceae |
| Range: Northern and central Europe, including Britain, mountains of S. Europe, western and central Asia. |
Physical Characteristics
Polygonum bistorta is a hardy Perennial plant, growing to 1.2m (4ft) by 0.3m (1 ft) in size. It is hardy to zone 5 and is not frost tender. The plant flowers in July and seeds ripen from July to August. The flowers are hermaphrodite and are wind pollinated.
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| Edible Parts: Leaves, Root, Seeds |
 Edibility Rating: 3 
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 Known Hazards: Like many members of the Polygonaceae (including true rhubarb), Bisort plants can contain high levels of oxalic acid (which is what gives the plant its acidic, lemony, flavour. It is fine to consume in small quantities, but should not be eaten in large amounts or at regular intervals as oxalic acid can make food nutrients, particularly calcium, unavailable to the human digestion, leading to mineral deficiencies. However, the oxalic acid levels are decreased if the plant is cooked before consuming. People with a tendency to gout, rheumatism, arthropathies, kidney stones or hyperacidity should take particular care if introducing this plant into their diet, as it could aggravate their condition. The leaves also have a high tannin content which may cause digestive disorders in those susceptible. As a result, bisort leaves should be avoided during pregnancy or if on anticoagulant therapy.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Bisort along with all the Bisort containing recipes presented on this site, with 10 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Bisort as a major wild food ingredient.
Bistort, Polygonum bistorta (also known as Snakeweed, English Serpentary, Dragon-wort, Osterick, Sweet Dock and Passions) is a member of the Polygonaceae (buckwheat) family that grows in shady moist woodland and has leaves that look rather like a dock. The plant's root is S-shaped and is blackish on the outside and reddish inside (this root explains its snake associations). Herbalists use this root as an astringent (it is very high in tannins and also contains oxalic acid).
The leaves can be eaten raw, but should only be consumed in small quantities because of the oxalic acid. It is safer to eat them after boiling as this leaches the oxalic acid from them. In the north of England there is a very strong tradition of making a pudding with its leaves. This is usually called 'Easter Ledge', 'Bisort' or 'Dock' pudding and a traditional Easter Ledge Pudding recipe can be found here. The root is rich in starch and tannin and can be consumed if steeped in water and then roasted (to reduce the tannin content). The seed can be eaten raw or cooked; though, in truth, they are very small and rather fiddly to utilise.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Bisort as a major wild food ingredient.
Bistort, Polygonum bistorta (also known as Snakeweed, English Serpentary, Dragon-wort, Osterick, Sweet Dock and Passions) is a member of the Polygonaceae (buckwheat) family that grows in shady moist woodland and has leaves that look rather like a dock. The plant's root is S-shaped and is blackish on the outside and reddish inside (this root explains its snake associations). Herbalists use this root as an astringent (it is very high in tannins and also contains oxalic acid).
The leaves can be eaten raw, but should only be consumed in small quantities because of the oxalic acid. It is safer to eat them after boiling as this leaches the oxalic acid from them. In the north of England there is a very strong tradition of making a pudding with its leaves. This is usually called 'Easter Ledge', 'Bisort' or 'Dock' pudding and a traditional Easter Ledge Pudding recipe can be found here. The root is rich in starch and tannin and can be consumed if steeped in water and then roasted (to reduce the tannin content). The seed can be eaten raw or cooked; though, in truth, they are very small and rather fiddly to utilise.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Bisort recipes on this site follows, (limited to 100 recipes per page). There are 10 recipes in total:
Page 1 of 1
| Börek Sauvage (Wild Greens Börek) Origin: France | Easter Ledge Pudding Origin: Britain | Springtime Fritters Origin: Ancient |
| Beef in Bistort Leaves Origin: Britain | Easter Ledge Pudding Origin: Ancient | Sweet Dock Pudding Origin: England |
| Bisort Bolognese Origin: Fusion | Easterledge Origin: England | |
| Dock Rissoles Origin: Ancient | Fried Bistort Greens Origin: African Fusion |
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