Dock Recipe: Yellow Dock Seed Crackers
Photo by Sunny Savage

Wild Food Recipe: Yellow Dock Seed Crackers

Photo courtesy of Sunny Savage.

For us living in the Northern Hemisphere, the earth is now in a time of hibernation. As the earth begins this season, it is common to look onto the browning landscape with a longing for a more plentiful period.

But, there are actually many plants now bursting with abundance and ready for harvesting.

Dock, of the Rumex genus, is one plant now available that you can use in a wild food recipe.

During this time of year, you can see yellow dock out there waving its’ bountiful brown arms full of yellow dock seed, and once you shake hands with this powerfully medicinal and edible plant you will begin to see it everywhere.

Many consider Dock a pesky weed, but its’ uses are many. The roots are a strong medicinal, high in iron, vitamin A, tannic acid, protein and minerals. In the spring, the young tender leaves are a tasty salad green or as part of a wild food recipe, as well as medicinal.

During the late summer and autumn season its’ stems carry moderate to heavy amounts of brown, triangle seeds that are high in riboflavins which helps our body to better absorb vitamin C.

Yellow dock seed can be ground up for dock seed flour and made into an assortment of hearty treats. My mentor, Karen Sherwood of Earthwalk Northwest, uses dock seed flour in this recipe to make pie crusts and these easy homemade crackers, a great wild food recipe. Please send us your favorite dock seed flour recipe, or any other way you use yellow dock seed!

• Dock loves roadsides, pastures, fields, and other disturbed areas. However, harvest the seeds with caution, being sure to avoid any contaminated areas.

wild food recipe

• Once home comb through the harvest to remove any leaves, stems, or insects that may nest in the seeds.

wild food recipe

• Blend the seeds in a blender, spice grinder, or if you have some time a mortar and pestle.

(Store extra dry dock seed flour in a jar, and whole seeds in a paper bag.)

Mix together :

  • one cup of dock seed flour
  • one teaspoon of salt
  • and one cup flour of your choice. (My favorites are whole-wheat pastry flour and rye flour.)


  • Mix in enough water to make pliable, but not sticky dough.
  • On a well-floured surface, roll dough as thin as possible. Cut into desired shapes or transfer it whole to a well-oiled cookie sheet.
  • Bake for 10 -12 minutes at 375O or until crisp.

wild food recipe

wild food recipe

wild food recipe

wild food recipe

I love these hearty yellow dock seed crackers with Brie or goat cheese.

They are especially tasty with an autumn roots soup, which is yet another wild food recipe to share in the future.

Enjoy!

7 Comments

  1. Thanks for the fantastic step by step process. We gathered some dock seeds to give this a try. Are the seeds pre-toasted at all, or do they keep that dark color after grinding? We use a small coffee grinder to grind up nuts and other seeds, would the mortar and pestle work better? Karen

  2. These look delicious and the picture is awesome. Question: Are you rubbing/winnowing off the paper valves first or just mixing the seeds in, chaff & all?

  3. Tim

    Thanx for the awesome recipe! Can’t wait to try it. It’s nice to find recipes that u don’t have to hit 10 specialty stores for all the ingredients.

  4. Tina Rock

    I tried the above recipe yesterday. I collected enough yellow dock seed that when ground up there was almost 1/2 cup. I added in about a tablespoon of mugwort flour, and about 1/2 cup of wheat flour. I put in 1/2 tsp salt, mixed everything, added the water, mixed, took the dough and rolled it out fairly thin and cut the shapes, put all the crackers into oiled cookie sheet and baked at 375 for 11 minutes.

    When done, i ate all 10 resulting crackers with avocado dip.

    About 4 hours later, I experienced a violent laxative effect. I threw up and I pooped and I sweated and belched and farted til everything was out of me.

    Maybe you should put in your recipe something like SERVING SIZE: 1-2 CRACKERS.
    Maybe you should mention at least one that yellow dock has a LAXATIVE effect.

    I’m happy I got to today.

  5. Misty

    I have seen this question in other places, but few answers. Do the dock seeds need to be winnowed? I have a pound or so and have tried to winnow them on a breezy day and they just get blown away. I tried using a fan, following other instructions that I found online but it runs too strong even from a distance, when set on low and it just blows them away. I have run them through my hands several times hoping to remove the chaff, and tried other things but they don’t look any different than the unprocessed seeds, Dock is related to buckwheat,which I really like. However, I will use my harvest carefully mixed with traditional ingredients, to avoid the laxative effect mentioned by another respondent Thanks for any help advice you can give me on this.

    • I Sifted the seeds through the salad spinner basket then ground them to flour using the milling blade that came with the Nutribullet.

  6. Deeej

    I just tried the crackers with dock and whole wheat flour. That is the first time in my life to baked anything that didn’t come from a boxed mix. They never did get crisp like a cracker. I rolled them out to about nickel thick and baked for 14 minutes. They were more like very thin bread. They held together well and tasted wholesome but a little bland. I mixed some olive oil with a little garlic salt, basil, tarragon and rosemary and brushed them lightly. That was an improvement. I added a thin slice of cheddar and that was even better. I think I will make them again. Thanks for the recipe.

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