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.
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