|
United States · Texas · Williamson| Common Animals Fish Mushrooms Flora |
Rumex alpinus |
June: Leaves are mature, flowering continues.
Alpine dock is used in folk medicine to improve digestion and detoxify the body. In cooking, it adds sour taste and mountain aroma to dishes.
Grows in mountain meadows and rocky slopes. Leaves are large, fleshy with curly edges. Has a sour taste due to oxalic acid content.
Harvest young leaves in early summer in mountain meadows. Avoid collecting near polluted areas and roads.
Prefer fresh and healthy leaves. Collect in dry weather to preserve quality.
Leaves should be blanched to reduce acidity. Can be dried for infusions and teas.
Alpine dock sorrel soup (Boiling)
Sour taste with a mountain aroma
Sour taste with a mountain aroma
1. Wash 200 g young alpine 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.
Alpine dock salad (Fresh)
Fresh sour taste
Fresh sour taste
1. Chop fresh alpine 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.
Alpine 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.
Alpine 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.