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United States · Texas · Travis| Common Animals Fish Mushrooms Flora |
Rumex hydrolapathum |
June: Leaves are mature, flowering continues.
Water dock has traditionally been used in folk medicine to improve digestion and cleanse the body. In some cultures, its leaves were added to spring dishes to restore strength after winter.
Grows along riverbanks, lakeshores, and marshy areas. Leaves are large, elongated with wavy edges. Has characteristic sour taste due to oxalic acid content.
Harvest young leaves early summer along riverbanks and marshes. Collect during dry weather for fresh and juicy leaves.
Avoid collecting old or damaged leaves. Use gloves to protect skin from possible irritation.
Water dock leaves are often blanched to reduce acidity and bitterness. Can be dried or used fresh for cooking and infusions.
Sorrel soup from water dock (Boiling)
Sour taste with pronounced freshness
Sour taste with pronounced freshness
1. Wash 150 g young water dock leaves.
2. Boil potatoes and carrots until half cooked.
3. Add dock leaves, cook 5-7 minutes.
4. Salt, pepper, serve with sour cream.
2. Boil potatoes and carrots until half cooked.
3. Add dock leaves, cook 5-7 minutes.
4. Salt, pepper, serve with sour cream.
Water dock salad (Fresh)
Refreshing salad with sour note
Refreshing salad with sour note
1. Chop fresh water dock leaves.
2. Add herbs, onion, olive oil and lemon juice.
3. Salt to taste and mix.
2. Add herbs, onion, olive oil and lemon juice.
3. Salt to taste and mix.
Water dock decoction (Brewing)
Tonic drink
Tonic drink
1. Pour 1 tbsp dried leaves with boiling water.
2. Steep 10-15 minutes, strain, drink warm.
2. Steep 10-15 minutes, strain, drink warm.
Water dock sauce (Cooking)
Sour sauce for fish and meat
Sour sauce for fish and meat
1. Chop leaves and sauté in butter.
2. Add cream, bring to boil, then remove from heat.
3. Season with salt and pepper.
2. Add cream, bring to boil, then remove from heat.
3. Season with salt and pepper.