Scientific Name: Rumex crispus
Family: Buckwheat/Smartweed Family (Polygonaceae)
Other Common Names: Curled Dock, Yellow Dock, Yaller Dock, Sour Dock, Bitter Dock, Bloodwort, Coffee-weed, Garden-patience, Narrowdock, Out-sting, Winter Dock
Flower Color: Green
Habitat: Fields, highway ditches, waste grounds, disturbed soils, riverbanks, found coast to coast in North America
General Bloom Dates: June - September
The tiny green flowers grow in dense heads up a spire. Each flower has six sepals that are light green/white/pink in color. Curly dock is a biennial plant, which means it takes two years to reach the flowering stage.
Alternate. The leaves have a coarse texture and wavy leaf margins with noticeably curled edges. Small veins curve out towards the edge of the leaf and then back in towards the central vein. Older leaves have a red primary vein. At the base of the stalk there is a basal rosette of leaves. The leaves grow in a circular pattern and are long (up to 2 ft) and narrow (3 1/2 in wide). There is a papery sheath that covers the seed and the leaf axil, a common characteristic of the Buckwheat family.
The winged seeds are dark brown. Seed wings are described as triangular shaped or heart shaped. There are up to 40,000 seeds per plant!
The plant grows 3-5 feet tall. New growth can be observed in the spring alongside last year's brown stalks. The new plant is green, 12 - 18 inches high with wavy green leaves.
Taproots are long, stout, and yellow. A plant can regenerate from only the roots.
1 T salt(5ml)
1 clean quart-sized Mason jar
- 4 cups (1 liter) water
- 2 lb (300 g) fresh yellow dock roots
- 2 cups (500 g) wildflower honey
Prep Time: 5 minutes
Cook Time: 25 minutes
- 6 cups of water
- 3 ounces of sassafras roots
- 1 ounce of curly or yellow burdock root
- ¼ cup molasses
- 1 clove
- 1 star anise
- 1 teaspoon coriander seeds
- 2 drops wintergreen extract or peppermint extract
- 6 cups sugar
- Run the sassafras and burdock roots in a food processor until they become small pieces into small pieces, about ½ inch or smaller.
- Put the roots in a medium-sized heavy pot with the clove, star anise and coriander seeds and cover with the water. Cover the pot and bring it to a boil. Simmer this for 15 minutes.
- Add the molasses and simmer another 5 minutes.
- Turn off the heat and add the wintergreen or peppermint extract. 1. Put the cover back on the tea.
- When the mixture cools, strain it though cheesecloth to remove any debris.
- Return it to the pot with an equal amount of sugar. Stir to combine. Bring it to a simmer and cook it for 5 minutes, uncovered.
- Pour into sterile quart mason jars and seal. Keeps a year in the fridge.