The young lender leaves of yellow dock are a wonderful spring green that can be eaten as a salad or cooked as a potherb. I love chopping up these leaves and mixing them with other salad greens. Besides being high in iron, the leaves also contain significant levels of calcium, potassium, and beta carotine. They have a slight lemony twang to them, which indicates the presene of oxalic acid (Which is also found in beets, spinach and rhubarb leaves.) Because of the oxalic acid found in yellow dock leaves, it is not recommended to eat large amounts of raw greens.
Dock Seed Flour
Harvest yellow dock seeds in the late summer or fall when they have turned a rusty brown color. Place them in a brown paper bag and leave them on their side for a couple hours or perhaps overnight. (This lets any bugs that may have been living in the seeds crawl out.) Go through the seeds picking out any leaves or other debris. Once it looks good to you, place the seeds in a blender or food processor until it has ground into flour. You can add this hearty flour to your pie crusts, breads or the cracker recipe below. Store this flour in a glass jar.
Dock Seed Crackers
One Cup of dock seed flour
One tsp of salt
One cup flour of your choice (My favorites are whole-wheat pastry flour and rye flour. Brown rice flour is also an alternative that is gluten free. It provides a more “nuttier” taste.)
Mix in enough water to make a pliable, but not sticky dough.
On a well-floured suface, 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 375 degrees or until crisp. These hearty crackers go great with Brie or goat cheese.
Yellow Dock Frittata
This breakfast dish can be made with any wild greens, but Yellow Dock gives it a nice lemony taste.
1 cup Yellow Dock leaves, cooked and well-drained
2 Tbsp raw cream
1/2 tsp salt, dash of pepper
1 medium potato
1/4 cup minced onion or leek
2 Tbsp butter
1 cup grated goat cheese
1 tsp dried basil
1 Tbsp mustard
Peel and finely chop potato. Sautee onion in butter until tender in a 10-inch broiler-proof skillet cast iron is perfect). Add potato and saute for about 5 minutes. Whisk eggs, cream, basil, cheese, mustard, salt and pepper together in a bowl. Add Yellow Dock leaves. Preheat Broiler on your oven. Add egg mixture to potatoes and onions. Cook on low heat for about 10 minutes until bottom of frittata is set but top is still runny. Put skillet in broiler and cook about 5 minutes until top is set. Be careful not to let it get too brown!
Kali S Winters
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