Gathering curly dock in the spring will provide ample amounts of fresh dock that is loaded with vitamin C, beta-carotene and zinc.
Curly dock is often found in ditches but grows everywhere. The specific leaves have an identifiable curl to the edges.
Spring time harvest of dock is best as the young leaves grow fast and are abundant. The optimum leaves for harvest are the youngest curled leaves in the center, the new growth.
All young leaves are delicious. Picking a variety of fresh new growth mixed in with some leaves a bit younger is good variety. You’ll find which ones you like best.
Curly Dock, also called Yellow Dock, is a member of the buckwheat family and have a resemblance to spinach in the way they cook and taste. You can was curly dock, put the leaves in a pot of water and cook like you would spinach, drain, then spritz with vinegar.
A mix of the youngest leaves, still unopened and the ones just opened make a good blend.
If you choose older leaves they may have a bitter taste.
Caramelized curly dock tastes much like kale chips with a lemon zing.
*If you learned something from this post share it so others can do the same. To support the efforts of this blog shop the links like this one. You pay the same shopping through Amazon while the author receives a small referral fee from Amazon. This offsets the costs of this site.
*If you would like to receive further posts from this author go to the Nourishing Plot Facebook page linked by clicking here. Once there, “like” a handful of articles so future posts are uploaded into your Facebook news feed.
*Nourishing Plot is written by a mom whose son has been delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder, manic depression, hypoglycemia and dyslexia through food. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of outreach. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.
Topicsadditives ADHD adrenal anxiety autism B12 behavior bipolar candida cholesterol depression Dr. Natasha Campbell-McBride drugs fluoride food intolerances GAPS GAPS approved GAPS recipe GAPS recipes GAPS snack GMO healing heavy metals heavy metal toxicity hormones iodine kefir Kraut juice liver support meat stock microbiome natural healing nutrient dense nutrient dense foods probiotic probiotics recipe recipes research sauerkraut thyroid toxicity toxins wheat yogurt
Subscribe to our blog posts!
- Fermented Ginger
- Cooking A Pigs Head – GAPS Approved
- Fermented Beans – GAPS Approved
- Fried Zucchini – GAPS Approved
- Zucchini Bread – GAPS Approved
- Top Rated Air Filters To Remove Your Toxic Environment
- Resolving Natural Deodorant That Burns The Armpit
- Beneficial Worms and Bacteria for a Healthy Microbiome
- Shepherd’s Pie – GAPS Approved