This note was sent in by one of our group, who will remain anonymous. However this person is well trained as a medical herbalist both here in New Zealand and overseas. This is her story.

“I ended up in hospital after mixing up a concoction that also included some Rumex Neglectus/Maori dock. It is a rare species, an unusual dock that is threatened so I have been giving it lots of  TLC.   I had been putting leaves in salad and really enjoying it, tastes like sorrel. So next I (unwisely) JUICED 4 leaves in with carrot and celery and beetroot and cucumber. Tasted great, but the concentrated juice (without fibre to slow its process) was a poison which caused me to start going into anaphylactic shock. The next day is was in A&E, having ecgs, blood tests and a hydration drip with many worried family members. I consider myself very lucky -I saw my life passing before my eyes. 2 weeks later I have just had my first few ‘normal’ days and so very glad to be alive. It hasn’t put me off foraging one bit, but has made me a lot more conscious about what I am doing with the native plants, and a lot more TRUSTING that others who have done this longer, might know better than me. I read (after the event) that dock is edible only when well-cooked. I’d gotten away with it raw in salads, and should have realised that juicing (taking the fibre out) would concentrate its oxylates dangerously. A bit like juicing rhubarb leaves I think.”

Thank you for sharing your story us and the reminder it provides for us to never assume that because it is natural it is harmless or that just because something is harmless to eat when prepared a certain way it will remain harmless if we modify the way we prepare it. Think also karaka berries, tutu juice etc…