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United States · Texas · Hays| Common Animals Fish Mushrooms Flora |
Rumex crispus |
June: Leaves are mature, flowering continues.
Curly dock is used in folk medicine to improve digestion and detoxify the body. In cooking, it is added to give dishes sourness and freshness.
Grows in meadows, along roads and roadside areas. Leaves are large, elongated with curly edges. Has a sour taste due to oxalic acid content.
Harvest young leaves in spring and early summer. Collect leaves away from roads and polluted areas.
Choose undamaged and fresh leaves. Prefer collecting in sunny and dry weather.
Leaves are recommended to be blanched to reduce acidity and bitterness. Can be dried for later use in teas and seasonings.
Curly dock sorrel soup (Boiling)
Sour and refreshing taste
Sour and refreshing taste
1. Wash 200 g young curly 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.
Curly dock salad (Fresh)
Refreshing sour taste
Refreshing sour taste
1. Chop fresh curly dock leaves.
2. Add herbs, onion, olive oil, and lemon juice.
3. Salt and mix.
2. Add herbs, onion, olive oil, and lemon juice.
3. Salt and mix.
Curly dock decoction (Brewing)
Tonic and cleansing drink
Tonic and cleansing 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.
Curly dock sauce (Cooking)
Sour sauce for meat and fish
Sour sauce for meat and fish
1. Chop leaves and sauté in butter.
2. Add cream, bring to boil, remove from heat.
3. Season with salt and pepper.
2. Add cream, bring to boil, remove from heat.
3. Season with salt and pepper.