Curly Dock Seed Crackers
Camellia goat cheese from Redwood Hill Farm, Crottin goat cheese from Redwood Hill Farm and Cyprus Grove Chevre goat cheese are nice, locally produced cheeses to compliment these curly dock (Rumex crispus) seed crackers.
Producing up to 40,000 seeds per plant, curly dock (Rumex crispus) seeds can be harvested anytime after they have dried on their stalks. They turn a dark brown and contain a papery sheath around their seeds. If you want to increase the number of plants in an area, put your hand near the base stem of the plant and pull up to get the seeds off. If you are trying to manage the plant, cut off the stalk and place into a large garbage bag. Strip the plant of its seeds at home, and be sure to account for all seeds that may have fallen to the floor.
Iron deficiency is considered by the World Health Organization as the number one nutritional disorder in the world. Curly dock contains exceptionally high levels of iron. It is my understanding that not only do the seeds contain iron, but they also allow the liver to absorb more of that iron and release it back into the body. Curly dock is found on every continent except for Antarctica. Considered a noxious weed by many, its use could be incorporated into a global food strategy to increase iron intake, particularly in developing nations facing 3.5 billion people afflicted with iron deficiency.
Curly Dock Seed Crackers
1 c curly dock seed flour
1 c unbleached white flour, or flour of your choice
1 t salt
1 c water
grapeseed oil, or oil of your choice
Mix dry ingredients in mixing bowl. Add water until you have a pliable dough. Roll thinly on well floured surface. Cut into shapes…this is where you can have fun and get creative. Place onto well oiled cookie sheet and bake for 5 minutes at 375°, take out and turn them and bake for roughly 5 more minutes until crisp.
This recipe comes from Rosalee Dotson’s article in NatureSkills.com. Click here to see the full recipe, photos of the plant, and more detailed photos of preparing the crackers.
Question: Do you grind up and use the papery sheath around the seed along with the seed?
Hi Lia,
Thanks for reaching out with your questions. I would be careful that the plants are in a clean place, not too dusty, and that after you have pulled/swiped all the seeds from the plant…that you pick out any leaves that may have made it into your bag. Then, I find it easiest to put the entire seed and papery sheath ‘aerodynamic packet’ into a blender or coffee grinder. It blends easily into a flour, and has a small seed (i’ve found 3-5 sided seeds) that tastes similar to coffee. I usually add… say 1/4 cup curly dock ‘seed’ flour to 3/4 cup unbleached white flour….of course it depends on what i’m making. Be aware that this flour may cause diarrhea, as you are ingesting a lot of fiber through eating that papery sheath, instead of winnowing the tiny seed out. If you are unused to eating wild flours, then I would start with a smaller amount. Most people need more fiber in their diets…so do what feels right to you.
I’ve got some soup on right now where i took onions and a portobella and sauteed until browning. then added lots of chopped shaggy mane’s, then garlic, then added a couple tablespoons of curly dock flour, some thyme, couple cups of raw milk…and some chopped rose hip flesh. we’ll see how it tastes…another idea for using the curly dock flour.
Have fun experimenting!
cheers, ~sunny
Hey Sunny,
Do you actively choose not to Winnow? I actually just put the seed/hulls through a flour grinder: http://www.amazon.com/Grizzly-H7775-Cast-Iron-Grain/dp/B000E34C5M/ref=sr_1_15?ie=UTF8&s=home-garden&qid=1279039420&sr=8-15
And it left the seeds whole, so I could go outside and blow the outer husks away.
But, like I asked, do you intentionally leave the husk on? Would the flour taste better without it? I’m obviously going to try it out, but wanted to get your opinion.
Just started watching your videos yesterday, saw the one with Frank Cook. I live in NC and wish I could have met him before he passed on. Later.