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 it out there waving its’ bountiful brown arms, 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, 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.
These seeds can be ground up for flour and made into an assortment of hearty treats. My mentor, Karen Sherwood of Earthwalk Northwest, uses dock seed flour to make pie crusts and these easy homemade crackers, a great wild food recipe.
• Dock loves roadsides, pastures, fields, and other disturbed areas. However, harvest the seeds with caution, being sure to avoid any contaminated areas.
• 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.
• I love these hearty 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.
