Curly Dock
Rumex crispus
Also known as: Curly Dock, Yellow Dock, Sour Dock, Narrowleaf Dock
'Rumex' is the ancient Latin name for sorrel and dock. 'Crispus' means 'curled' or 'crisped,' referring to the distinctively wavy or crimped leaf margins that make this dock immediately recognisable among its relatives. Yellow dock has been used as food and medicine since antiquity – it appears in the writings of the ancient Greeks. Curly dock is a robust, deep-rooted perennial herb of the buckwheat family (Polygonaceae), naturalised throughout Australia in roadsides, creek margins, coastal grassland, and disturbed ground. It forms a rosette of long, lance-shaped leaves with characteristically wavy edges, and produces tall, branching flower spikes bearing dense clusters of small brownish-red seeds in summer. The thick, yellow-fleshed taproot was used medicinally by many cultures. Young leaves are edible; the seeds are also nutritious.
When to Forage
Young leaves best in late winter and spring (August–November). Seeds ripen in summer. Taproot harvested in autumn–winter.
Cautions
High in oxalic acid – always blanch leaves and discard the cooking water before eating. Do not eat raw in large quantities. Those with kidney stones, gout, or arthritis should avoid or strictly limit consumption. The root contains anthraquinones with a strong laxative effect in significant quantities. Those on blood thinners should note the high vitamin K content.
Nutrition
Rich in vitamins A, C, and K; iron (though oxalates reduce bioavailability – eat with vitamin C to improve absorption); calcium, potassium, and manganese. Contains beta-carotene. Seeds are high in protein and starch. Young leaves have a pleasant, sour, lemony flavour similar to sorrel. The taproot contains compounds supportive of liver and digestive function.
How to Identify
- Large basal rosette with long (15–30 cm), lance-shaped leaves distinguished by their distinctively wavy or crisped (curled) margins – the surest field identification feature.
- Leaves are dark green, smooth, and have a prominent pale midrib. The leaf base tapers to a distinct stalk.
- Upright flowering stem, 60–120 cm tall, branching in the upper portion and bearing whorled clusters of small, greenish flowers that turn rust-red to brown as seeds ripen.
- Seeds each have three heart-shaped 'wings' (valves) surrounding the central nutlet – distinctive and useful for identification of the Rumex genus.
- Taproot is thick, deep, and bright yellow to orange-yellow when cut – this yellow interior is a reliable confirming feature.
Lookalikes
The other dock covered in this guide. Climbing and scrambling habit rather than an upright rosette. Leaves are arrow-shaped rather than lance-shaped with wavy margins.
Similar but leaves are broader and oval, with flat (not wavy) margins, and a heart-shaped base. Also edible and used similarly. Very common in the same habitats.
Smaller plant with arrow-shaped leaves and a much more pronounced sour flavour. A prized edible; readily distinguished by leaf shape.
How to Forage
Harvest young leaves from the centre of the rosette in spring before the plant sends up its flower spike. At this stage they are most tender and least bitter. Older leaves are tougher but still edible after blanching. Always blanch: place in boiling water for 2 minutes, drain, and discard the water before using in any recipe. Seeds can be harvested by stripping dried stalks into a bag; winnow and grind for flour or as a grain supplement.
Recipe — Curly Dock and Lemon Herb Rice Dolmades
Ingredients: 3 large handfuls young curly dock leaves (blanched, squeezed dry, chopped); 1 cup cooked short-grain or jasmine rice; 1/2 cup cooked red lentils; 1 onion, finely diced and sautéed until golden; 3 cloves garlic, minced; zest and juice of 1 lemon; 2 tbsp olive oil; 1/4 cup toasted pine nuts or chopped walnuts; 1 tsp ground cumin; 1/2 tsp allspice; salt and pepper; 12–15 large vine leaves (from a jar, rinsed) or silverbeet leaves; extra lemon juice and olive oil for the pot. Method: Blanch dock leaves 2 minutes; drain, refresh, squeeze very dry, and chop finely. Mix rice, lentils, dock, sautéed onion, garlic, lemon zest, olive oil, nuts, cumin, allspice, salt, and pepper. Lay each vine or silverbeet leaf flat. Place a heaped teaspoon of filling near the stem end; fold in sides and roll tightly. Line the base of a pot with a few spare leaves. Pack dolmades in snug layers. Mix 1 cup water with a generous squeeze of lemon and a drizzle of olive oil; pour over. Weight down with a plate. Cover and simmer on very low heat for 35–40 minutes. Serve warm or at room temperature with tahini or hummus.
Want more?
Join our newsletter for more recipes, foraging guides and upcoming events.