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Curly Dock Seed Flour
Curly Dock Seed Flour is a modern British recipe for a method of making flour the seeds of curly dock, Rumex crispus. The full recipe is presented here and I hope you enjoy this classic British version of: Curly Dock Seed Flour.
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Additional Time:
(+soaking and drying)
Makes:
200g
Rating: 
Tags : Wild FoodBaking RecipesBritish Recipes
The curly dock
Rumex crispus is related to
buckwheat and the seeds, when ripe, can be gathered and ground into flour. Gather the flower spike when the seeds are reddish-brown in colour, place in a plastic bag and take home to strip the seeds from the plant.
Ingredients:
seed heads from 6
curly dock plants (only take half the seed heads from each plant)
Method:
Place the seed heads in a bag and take home. Once you are home, strip the seeds from the stalks (discarding the stalks and a few dried leaves that made it in), Don't bother removing the seed casings, they will grind down. Place the seeds in a fine-meshed sieve then rinse thoroughly under cold, running, water. Place in a bowl, cover with salted water and soak over night (this helps remove the bitterniess).
The following day, drain in a fine-meshed sieve then wash under plenty of cold, running, water.
Drain thoroughly then arrange in a single layer on a baking dish. Place in a cool oven and allow to dry.
When the seeds are completely dry transfer the seeds in to a coffee grinder and render to fine powder. The resulting flour has a deliciously nutty flavour and can be mixed with ordinary flour or can be substituted in any recipe calling for buckwheat flour.
Once ground, store in an air-tight jar.
