| Reference Source | Reference Type | Archival Data | Comments |
|---|---|---|---|
| Gonella, M.P 2003-2006 | Use - Food | Young leaves called "slick dock" gathered and eaten as greens, but not leaves of curly dock (Rumex crispus). The "slick dock" they gathered had narrow, slick-looking (shiny) leaves [possibly the young leaves of various Rumex species] where the curly had wide, tough and curled-edge leaves. |
One or a number of Rumex species could be referred to by – Michael Gonella |
| Gonella, M.P 2003-2006 | Use - Food | The young leaves were gathered and cooked as greens. "It was used as a spring tonic for cleansing the body. The young leaves of poke, curly dock and lamb's quarter's were gathered near my house, mixed together and cooked with vinegar". |
|
| Gonella, M.P 2003-2006 | Use - Food | "For the sour dock, we pick it, rinse it and then let it soak with a little vinegar in the water (to loosen up any 'eggs' on the leaves) rinse again and then smoosh it into the pan until no more will fit. It really cooks down! Add about 1 cup of water. Bring it to a boil and simmer for about 2 minutes. Add butter and salt to taste and it is ready to eat". "You can freeze leaves too, if the plants and patches are too big for one meal". |
|
| Peoria, Eastern Shawnee, Wyandotte, Seneca-Cayuga, Miami and Ottawa Tribes 2003 | Use - Food | Gathered and used. |
| Reference Source | Reference Type | Data | Comments |
|---|---|---|---|
| Gleason, H.A. and Cronquist, A. 1991 | Habitat | In general, docks grow in wet areas (moist soils, wetland edges, swamps) or disturbed sites throughout eastern and western Myaamia lands. |