While we’re working on the next edition of the Forager’s Forecast, we thought we would share a simple recipe for one of the plants discussed in the last forecast. One of the most conspicuous seed stalks standing out boldly at the margins and centers of our un-mowed fields is the Western dock or Rumex occidentalis.
This is one of our favorite seeds to harvest not only because it is quick, but also because the seeds provide such a beautiful complement to so many fall bread recipes. Dock seeds also are a great winter food, providing us with nutritious seeds that cling to the plants well into the spring. They are not only relatively high in calories, like many seeds, but are also high in riboflavin, helping our bodies to assimilate vitamin C more easily.
For a fun and easy way to bring these nutritious plants to your own table, try the dock seed cracker recipe listed below. You will be surprised at how many ways you will be able to use them. We have many species of dock growing in our area, many of which interbreed. They can be all used interchangeably. I hope you enjoy using these wonderful plants and drop a few seeds to continue the journey for future harvesting.
Dock Seed Crackers
1 cup freshly ground dock seeds
1 cup wheat (or your favorite) flour
1 teaspoon salt
Stir flours and salt together in a medium mixing bowl. Add in just enough water for pliable, but not sticky, dough. Form your dough into two or three balls and roll them out onto a well-floured surface. When they are as thin as possible, cut the dough into cracker-size pieces and lay on a well-oiled cookie sheet. (You may also leave the dough in one piece to break apart later). Bake at 375 degrees for about 10 – 12 minutes or until crisp. When cool, enjoy with your favorite soup, dip or cheese topping!
This is a very basic recipe and also works well with rice flour. Feel free to experiment with different spices such as rosemary, garlic and cayenne powder.