Yellow Dock

Rumex crispus

vegetable

Yellow dock (Rumex crispus), also called curly dock, is a deep-taprooted perennial of fields and roadsides with long, lance-shaped leaves crimped along the edges and tall spikes of rusty-brown seed clusters that persist into winter. It is grown for two things: the tart, lemony young spring leaves, eaten as a sour green much like its relative sorrel, and the yellow taproot, long valued as a traditional bitter root. Extremely hardy and adaptable, it sends a thick taproot deep into the soil and reappears every spring, providing some of the earliest greens of the year and a root to dig in fall.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Stinging Nettle: Grows in the same rich, moist ground and the two are classic spring greens together
• Clover: A low nitrogen-fixer that pairs in a meadow or rough edible corner
• Dandelion: Another deep-rooted, dual-purpose perennial weed with the same easy culture

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide

• Aphids →

  Hose colonies from the leaves; rarely serious on this tough plant

• Leaf beetles →

  Dock-feeding beetles may hole the leaves - hand-pick; vigorous plants outgrow light damage

🌾 Harvest & storage

Pick the young, tender leaves in early spring while they are tart and mild, before the plant bolts; older leaves grow bitter and higher in oxalic acid, so use them sparingly and cooked, like other sour greens. Boil tougher leaves in a change of water to soften the sourness. Dig the yellow taproot in fall when it is largest and most potent, then wash, slice, and dry it for traditional use.

🥗 Nutrition & benefits

Yellow dock leaves are a tart, lemony spring green rich in vitamins A and C, eaten young and raw or cooked like sorrel; because they contain oxalic acid, the older leaves are eaten in moderation and cooked. The yellow taproot is dried for traditional use. It is grown for both its early greens and its root.

⚠️ Toxicity & safety

Enjoy in moderation. Like sorrel, yellow dock leaves are high in oxalic acid - fine in normal amounts, but eat sparingly, especially if you are prone to kidney stones, and prefer the younger leaves cooked.