Updated: 3 days ago
i am loving these vibrant fall days, so full of wild food love. i recently gathered yellow dock seeds also known as curly dock. rumex crispus is the botanical name. then i made crackers out of the seeds, i'm sharing my experience with you. yellow dock plants are pretty easy to spot this time of year due to the rust color, the seeds come off the stock very easily. simply run your fingers up the stock and you can remove the seeds.
i don't wash the seeds after they come home. i just make sure i don't collect seeds from dusty areas, and i avoid collecting seeds from stalks with "bug homes" in them. it's pretty easy to see if spiders and such are living there. i also collected nettle seeds from the wild and my garden. if you don't have access to nettle seeds, you can leave them out of this recipe. or add another seed of your choosing. i pulled the seeds off easily with my fingers
to process the yellow dock seeds, i used a coffee grinder. i picked one up at a thrift store years ago and i use it just for herbs. grind the seeds into flour.
now, are you ready for how simple this is........
1 cup ground yellow dock seeds
1 cup flour (i used white)
3 tablespoons nettle seeds
1 teaspoon salt
first, i stirred all the ingredients in a bowl, mixing well. then i slowly added water to form a ball of dough. slowly mix so you don't end up with too much water.
roll out thinly on a well-floured surface get creative if you like, or use cookie cutters. place on a well-oiled baking sheet, bake at 375 for around 12 minutes or until crispy.
these were so easy to make, and the best part besides eating wild food. there is no plastic garbage, like with store-bought crackers. we made a wonderful roasted beet hummus to go with our crackers, please leave a comment if you give these a try, i would love to hear about it, or chat further.
thanks so much for stopping by, and feel free to share this post with anyone you think might enjoy creating these. wishing you all a wonderful fall full of foraged wild things.