Curly Dock (Rumex crispus)

Pioneer green. Tangy tonic. Abundant and resilient.

What It Is

Curly dock thrives in disturbed soils, pastures, and ditches across North America. It’s easy to spot by its long taproot and signature wavy-edged leaves. Young leaves are tart, lemony, and rich in iron — best harvested before the tall flower stalks form.

Use It Like This

Leaves

• Sauté like spinach with garlic and fat.

• Chop into wild green frittatas or casseroles.

• Blanch and freeze for year-round use.

• Blend into pesto with wild garlic and lemon juice.

Seeds

• Toast and grind into flour for crackers or flatbread.

• Add to granola or wild grain mixes.

Tip: Curly dock “curls” best when young. Make an X-slit at the base, dunk in ice water, and the edges will curl into decorative ribbons for plating or pickling.

Harvest Notes

• Harvest only young leaves before flowering for the best taste.

• Avoid patches exposed to runoff or contamination — dock roots readily absorb heavy metals.

• Always cook or blanch before eating; raw dock can be irritating in large amounts due to oxalates.

Wild Pantry Snapshot

Curly dock is one of the most widespread edible greens in North America. Learn to love its tang, and you’ll never run out of wild food.