It occurs in Europe and north-western Africa. In Asia, it is distributed across Siberia and the Far East to Central Asia, as far as China and Mongolia, and into Korea and Taiwan. However, it is also known in India, Pakistan and Tibet. In the Himalayas, it occurs at altitudes of up to 4,000 m. It has also reached Australia as well as North and South America. In our country, it is found abundantly mainly in mountainous regions.

It contains a high amount of oxalic acid, anthraquinones, vitamins A, C, B1, and from minerals, potassium, calcium and iron.

The leaf is used externally as a gargle for aphthae. In spring, the leaves are used in salads and are often part of spring green soup (due to the high content of oxalates, raw leaves should be avoided during pregnancy, or if suffering from gout or kidney stones; after heat treatment, no negative effects are known). The dried root has laxative effects.

It influences the liver and gallbladder meridians. It has a cold nature and a sour taste.