YELLOW DOCK, SOURDOCK  Rumex crispus

Description: Plant

Erect perennial herb, 1-3 feet; deep yellowish tap root; basal leaves 3-10", long leaf stem; tiny inconspicuous flowers clustered near stem tip; 3-winged, brown-red fruits.

Habitat:

Widespread to mid-elevations; moist fields, gardens, paths.

Uses:

Dock is a favorite food among Inupiat people. Dock is gathered in large quantities to be eaten fresh, preserved in oil, or fermented with berries, other plants and roots. Athabascans eat the stems and leaves boiled, like spinach. They also use the root as tea for medicine against stomach and bladder trouble, hangover, as a laxative and an emetic.  Dried, ground seeds may be used as flour additives in breads and pancakes.

Florists use the whole dried flower-spikes. Red dye is extracted from the roots for wool.

Special Harvest or Processing Comments:

An average forager can harvest more than 800 lbs. wet root per day which will yield about 300 lbs. dry root. The key is finding large enough stands of wild plant.