Paleo Foraging

Rumex crispus L.

Common names: Curly dock, curled dock, sour dock

Cayuga: ganuʹda’ (Waugh 1916:117)

Cherokee: ^tsɔkwɑlidikanɑwɔ́ / dɑlɔnigÉunastE^djí (Banks 1953:40)

Northern Cheyenne: hohásoʔe (Hart 1981:32)

Dakota: shiakipi (Gilmore 1977:25)

Mohawk: iʹdiedᶓ (Waugh 1916:117)

Ojibwe: ci’obûg – “twisted leaf” (Smith 1932:381)

Onondaga: dieʹda’ (Waugh 1916:117)

Location in Texas: all TX; common in Travis Co.; introduced.

Form: herb; perennial.

Flowers: late spring-early fall (green, yellow).

Food

Seeds – used to a very small extent for “mush” (Chesnut 1902). Eaten by plains Indians and ground into a meal for a bread or mush (Ebeling 1986:37).

Leaves – eaten for greens by California and Western Indians (Chesnut 1902, Ebeling 1986:37). Used as a potherb or the tender leaves eaten raw (Ebeling 1986:37). Boiled by the Omaha (Gilmore 1977:25). Eaten when young, before the stem appears, by the Iroquois (Waugh 1916:117).

Stems – the outer layer was peeled off and the inside eaten raw by the northern Cheyenne (Hart 1981:32).

Medicine

Leaves – the fresh green leaves were crushed and bound on boils to draw out the suppuration by the Teton Dakota (Gilmore 1977:25).

Roots – used to close and heal cuts by the Ojibwe (Smith 1932:381). An infusion was drunk by Cherokee women in labor (Banks 1953:40). A strong decoction was drunk to reduce blood loss in childbirth (Banks 1953:40). An infusion was drunk for constipation by the Cherokee (Banks 1953:40). Dried, powdered and an infusion was drunk by northern Cheyenne to treat lung hemorrhage (Hart 1981:32). The dried root was moistened to make a poultice applied by the northern Cheyenne to sores or wounds (Hart 1981:32).

Material

Leaves & stems – a decoction was used by the northern Cheyenne to dye porcupine quills, which were soaked in the decoction for 12 to 24 hours to turn them bright yellow (Hart 1981:32).

Roots – dried, pounded to pieces, and a decoction used to dye basketry yellow by the Choctaw (Bushnell 1909:14).

Experimentation

I have eaten the leaves many times. They are best when young, and raw, have a nice tart taste. They also cook up well sauteed. The stems can be quickly peeled with a knife, and the inner part is crisp, tart, and sweetish.