Wild Flour
Recently, I came across an account by Melanie Sawyer on dehydrating wild foods and grinding them into flour. She uses these at home, and found they served her health, during a stint on a reality TV show. Melanie writes, " making flours converts perishable, bulky or bitter forest forage into lightweight, shelf-stable staples to be used throughout the lean months." (And rodents are less likely to steal flours - they're harder to tuck in their cheeks!) I was delighted that she featured using the seeds of yellow dock, Rumex Crispa! We've all seen those beautiful red-brown seed heads - yes! They can be harvested and used for food! (And - at thousands of wee seeds per stalk, it's a great use!) "They are widely foraged over England, Scandinavia and Europe, and used as a nutritious, yeast and gluten-free wild brown flour that tastes similar to buckwheat." Dock stem with chaff and seeds With their deep roots, dock acts as a bio-accumulator, bringing minerals ...
