Rumex species
EDIBLE leaves, seeds, root
From the blighted city lots to the vast, open prairie, dock thrives. It’s valuable for its nutritious greens, mineral-rich root, and protein-packed seeds.
Perennial dock is easy to identify. The cold-tolerant leaves emerge in early spring with straight, wavy, or curly edges, and they grow from 3 to 12 inches long across the season. Dock puts up tall flower stalks in midsummer, reaching up to 5 feet in height and bearing whorled and small green flowers. These tiny flowers ripen by late summer into thousands of brown, winged seeds. Dock roots are substantial, even larger in nutrient-rich soil, and range in color from creamy white to yellow. The entire plant is predominantly bitter in flavor.
Dock is cold tolerant, so you will be able to spot it in early spring when the leaves are tender and choice. The seeds can be gathered in late summer when they’ve dried on the stalk. The root can be dug anytime but is best harvested in fall after the plant has gone to seed. Because dock takes up a significant amount of minerals into its root, leaves, and stalk, be careful where you harvest and make sure the land is free of lead contamination or other heavy metals.
Harvest the tender leaves in spring and fall by hand or with kitchen shears. The leaves become tough and relatively uninteresting in flavor as the plant blooms and the weather becomes warm.
Dock blooms in late spring. Then in midsummer, the seeds ripen to a rusty brown. Dock’s flower stalks are noticeably brown in the open fields among the evening primrose, blue chicory, and the tall but not yet flowering goldenrod. Gather the seeds on a dry day by the handful into paper sacks. In the kitchen, dry them completely in a dehydrator before storing. The root can be gathered and dug after the plant has gone to seed, then cleaned and stored for a few weeks in the refrigerator.
When small and tender in the spring, the greens are good eaten fresh, but for those who have yet to fully embrace and acclimate to the predominantly bitter flavor (yes, there are a few notes of citrus, but only in the early cool weather), try cooking the greens. This helps neutralize the bitter flavors and also releases minerals in the leaves. Stir-fries, frittatas, and egg dishes work well with dock. The greens can also be sautéed with garlic, onion, and other spring herbs like parsley, and then pureed and frozen into cubes for later use in soups—perfect for adding greens to the winter menu.
Brown dock seeds can be prepared as in recipes that call for buckwheat. The seeds can be ground and added as a protein to salads or soups, and even dehydrated and made into a nutritious cracker. For those interested in athletic performance, add the seeds to a wild granola of amaranth, chia, and wild nuts for extra plant protein.
Dock root is particularly high in iron and can be made into a molasses syrup that can serve as a substitute for the synthetic iron supplements available at the health food store.
Dock reproduces easily with its prolific seeds. You can help it flourish by scattering the seeds along the way back to the kitchen for wildlife to gather.
