Other names: patience, reguette, yellow dock, grass to pigs.
There are a considerable number of species of dock in Canada. This is the curly dock that night the most and is most prevalent. It is native to Europe and naturalized in most parts of the world. In some areas, we can find three or four different species in one place.
Edible part:
dock can be used as a vegetable, it can be added to casseroles and salads. Some people find it too tough to eat raw. Cooked as a green vegetable, it tastes quite similar to asparagus. He is at his best when foliage is young, gathered in early spring, then steamed and served hot with butter or breadcrumbs fried in butter first. The dock is also nice when served with the strong cheese, sour cream, yogurt, Hollandaise sauce, lemon juice or vinegar. Older leaves will taste a little bitter, so it is advisable to change the cooking water once or twice. Do not overcook the dock because it would lose its flavor and its content in vitamins and minerals. It is particularly rich in vitamin C and iron.
Try the dock with eggs, ham, bacon or cheese or serve it alone as a light meal. It can also replace the rhubarb in our favorite recipes.
Caution: Rhubarb leaves, although it is related to the dock, should never be eaten because they are poisonous. The leaves and stems of our species of Rumex are safe when consumed in moderation. They have a high tannic acid content, and may cause allergic reactions in some people, even if such cases are rare. As its tannic acid content is highest in roots, we should not eat or make infusions. Dock leaves contain acid as sorrel rhubarb. This substance is toxic when ingested in large quantities, but it is not in a normal serving of dock. Some
Coast Indians of British Columbia gave the name of Indian rhubarb (Indian rhubarb) in western dock (R. occidentalis), they used the leaves and stems as a vegetable green, after noticing its resemblance rhubarb when it was introduced in the region. They also used the roots boiled and mashed the western dock to make a poultice for skin ulcers, cuts and abrasions.
Herbalists traditionally recommended the use of dock roots fresh or boiled as a general tonic or to make poultices for minor skin ailments. It also claimed that he was used to remove impurities from the blood and is used as the prescribed drug against leprosy and elephantiasis.
Chowder Recipe dock at Fashion Island Vancouver: Makes 4 servings
1 large onion, chopped
30 ml / 2 tsp tablespoon butter or margarine
750 ml / 3 cups young dock leaves, washed and shredded
750 ml / 3 cups of fresh milk
750 ml / 3 cups of clams or oysters, fresh
2 potatoes, boiled , peeled and diced
Salt and pepper to taste Parsley for garnish
Sauté onion in butter or margarine.
Add the dock and for 1 or 2 minutes until it is softened.
Add milk, clams or oysters and potatoes.
Cover and simmer low heat for about 10 minutes until tender.
Season and garnish with parsley.
Serve immediately.
Gratin spring of Ontario: Makes 4 servings
50 ml / ¼ cup water
500 ml / 2 cups of leaves dock, washed
50 ml / ¼ cup butter or margarine
15 ml / 1 tsp chopped onion, grated
30 ml / 2 tsp of flour
250 ml / 1 cup milk
Salt and pepper to taste 3 eggs
hard
sliced 125 ml / ½ cup butter breadcrumbs passed
125 ml / ½ cup sharp cheddar, grated
Bring water to a boil, add the dock, reduce heat, cover and simmer 3 to 5 minutes.
Drain and set aside.
Melt butter or margarine in a saucepan and add onion.
Fry for 1 minute.
Add flour and mix, then add milk slowly.
Season and cook until the mixture has thickened.
Grease a baking dish and arrange alternate layers of leaves dock and eggs.
Pour the sauce over and cover with breadcrumbs and grated cheese.
Bake at 180C (350F) for 20 to 25 minutes.
Recipe for stuffed leaves dock, fashionable Saskatchewan: gives 3 to 4 servings
250 ml / 1 cup water 12 large
basal leaves of dock, washed
500 ml / 2 cups cooked rice 1 large onion
finely chopped
250 g / ½ lb bacon, cut into small pieces
250 g / ½ lb Ukrainian or Polish sausage, sliced
250 ml / 1 cup tomato juice Salt and pepper to
taste Sour cream (optional )
Bring water to a boil, add the dock leaves, reduce heat, cover and simmer 5 to 7 minutes or until they are well softened.
Drain.
Separate the leaves and remove the large veins.
Book.
Mix together the rice, onion, bacon and sausage.
Season the stuffing and place on sheet.
Roll like you would with cabbage rolls.
Place in a baking dish in two layers, with the edges folded under.
Sprinkle tomato juice and bake at 150C (300F) for one hour and a half.
Serve hot with sour cream if you wish.
There are a considerable number of species of dock in Canada. This is the curly dock that night the most and is most prevalent. It is native to Europe and naturalized in most parts of the world. In some areas, we can find three or four different species in one place.
Edible part:
dock can be used as a vegetable, it can be added to casseroles and salads. Some people find it too tough to eat raw. Cooked as a green vegetable, it tastes quite similar to asparagus. He is at his best when foliage is young, gathered in early spring, then steamed and served hot with butter or breadcrumbs fried in butter first. The dock is also nice when served with the strong cheese, sour cream, yogurt, Hollandaise sauce, lemon juice or vinegar. Older leaves will taste a little bitter, so it is advisable to change the cooking water once or twice. Do not overcook the dock because it would lose its flavor and its content in vitamins and minerals. It is particularly rich in vitamin C and iron.
Try the dock with eggs, ham, bacon or cheese or serve it alone as a light meal. It can also replace the rhubarb in our favorite recipes.
Caution: Rhubarb leaves, although it is related to the dock, should never be eaten because they are poisonous. The leaves and stems of our species of Rumex are safe when consumed in moderation. They have a high tannic acid content, and may cause allergic reactions in some people, even if such cases are rare. As its tannic acid content is highest in roots, we should not eat or make infusions. Dock leaves contain acid as sorrel rhubarb. This substance is toxic when ingested in large quantities, but it is not in a normal serving of dock. Some
Coast Indians of British Columbia gave the name of Indian rhubarb (Indian rhubarb) in western dock (R. occidentalis), they used the leaves and stems as a vegetable green, after noticing its resemblance rhubarb when it was introduced in the region. They also used the roots boiled and mashed the western dock to make a poultice for skin ulcers, cuts and abrasions.
Herbalists traditionally recommended the use of dock roots fresh or boiled as a general tonic or to make poultices for minor skin ailments. It also claimed that he was used to remove impurities from the blood and is used as the prescribed drug against leprosy and elephantiasis.
Chowder Recipe dock at Fashion Island Vancouver: Makes 4 servings
1 large onion, chopped
30 ml / 2 tsp tablespoon butter or margarine
750 ml / 3 cups young dock leaves, washed and shredded
750 ml / 3 cups of fresh milk
750 ml / 3 cups of clams or oysters, fresh
2 potatoes, boiled , peeled and diced
Salt and pepper to taste Parsley for garnish
Sauté onion in butter or margarine.
Add the dock and for 1 or 2 minutes until it is softened.
Add milk, clams or oysters and potatoes.
Cover and simmer low heat for about 10 minutes until tender.
Season and garnish with parsley.
Serve immediately.
Gratin spring of Ontario: Makes 4 servings
50 ml / ¼ cup water
500 ml / 2 cups of leaves dock, washed
50 ml / ¼ cup butter or margarine
15 ml / 1 tsp chopped onion, grated
30 ml / 2 tsp of flour
250 ml / 1 cup milk
Salt and pepper to taste 3 eggs
hard
sliced 125 ml / ½ cup butter breadcrumbs passed
125 ml / ½ cup sharp cheddar, grated
Bring water to a boil, add the dock, reduce heat, cover and simmer 3 to 5 minutes.
Drain and set aside.
Melt butter or margarine in a saucepan and add onion.
Fry for 1 minute.
Add flour and mix, then add milk slowly.
Season and cook until the mixture has thickened.
Grease a baking dish and arrange alternate layers of leaves dock and eggs.
Pour the sauce over and cover with breadcrumbs and grated cheese.
Bake at 180C (350F) for 20 to 25 minutes.
Recipe for stuffed leaves dock, fashionable Saskatchewan: gives 3 to 4 servings
250 ml / 1 cup water 12 large
basal leaves of dock, washed
500 ml / 2 cups cooked rice 1 large onion
finely chopped
250 g / ½ lb bacon, cut into small pieces
250 g / ½ lb Ukrainian or Polish sausage, sliced
250 ml / 1 cup tomato juice Salt and pepper to
taste Sour cream (optional )
Bring water to a boil, add the dock leaves, reduce heat, cover and simmer 5 to 7 minutes or until they are well softened.
Drain.
Separate the leaves and remove the large veins.
Book.
Mix together the rice, onion, bacon and sausage.
Season the stuffing and place on sheet.
Roll like you would with cabbage rolls.
Place in a baking dish in two layers, with the edges folded under.
Sprinkle tomato juice and bake at 150C (300F) for one hour and a half.
Serve hot with sour cream if you wish.
0 comments:
Post a Comment