Rumex crispus – Curly Dock

Curly Dock can be found in fields, roadsides, and open areas. It can grow in full sun to part shade.

 

Curly Dock has long, narrow, hairless leaves with wavy edges. It produces seeds in the summer which can stay on the dead stalk until spring.

Leaves, stems, seeds, and root are all edible and medicinal. Leaves are best picked in early spring when they are still tender. They taste like lemony spinach.

 

The flower stalk can be harvested before the flowers appear. The stalk can be peeled and eaten raw or cooked. It has a taste reminiscent of green beans.

Seeds can be harvested after they turn brown to turn into foraged flour. The seeds can be toasted in the oven for 10 minutes at 350 degrees F and then ground into a flour. The flour can be used in place of 1/4 of your regular flour. Dock seed flour lacks gluten and is heavier than white flour so works well in brownie and cracker recipes.

 

Curly dock has been used medicinally as a mild laxative, to increase iron, and as a treatment for intestinal parasites.

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Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.