Regulated in some states
This plant is listed as a noxious or regulated weed in parts of the US, where it may be illegal to grow. Check your state and local regulations before planting it.
Rumex crispus
vegetableYellow 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.
Sun
full sun
Water
Every 7 days
Harvest
~120 days
Difficulty
easy
Lifecycle
perennial
Comes back every year
Spacing
8-12 in. apart
Planting Depth
Surface sow; barely cover
Soil pH
6.0-7.0
Soil Type
Average, moist, tolerates clay
Hardiness Zones
Zones 4 – 8
When to Fertilize
Spring; compost
Fertilizer
Compost; low needs
Yellow dock could hardly be easier: it grows in average to moist soil, tolerates heavy clay, and takes full sun to part shade. Surface-sow the seed in spring or fall and thin to about 8 to 12 in. apart; deep, loose soil gives the long taproot room. Keep moist for the most tender greens. It is a tough perennial that also self-sows heavily from its abundant seed, so cut off the seed stalks before they ripen if you do not want it spreading. The leaves are best in cool weather; the root is dug in fall when richest.
Direct sow
Apr 29
Projected first harvest
Aug 27
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Hose colonies from the leaves; rarely serious on this tough plant
Dock-feeding beetles may hole the leaves - hand-pick; vigorous plants outgrow light damage
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.
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.
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.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.