Curly dock

Rumex crispus

leaf

Tangy young leaves with a sorrel taste, cooked like spinach.

Origin

Europe, naturalized everywhere

Season (United States)

March to May · grows in your region

Preparation

Young leaves only, cooked, water discarded: it is rich in oxalates, like sorrel. Its oxalates leach into water: boiling it and throwing the water out takes a good share with it.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllWhat slows things down Oxalates

Did you know?

Rubbed on a nettle sting, it soothes the burn, as people have always said.