Your channel is a great source of information. I had no idea that a nutricious flour could be made from something as common as the dock plant. Thanks as always.
I 'm grateful for method of grinding finished seed, however I've been sprinkling on top of loaves before baking. The seed and husk I've also eaten raw with yoghurt - have not encountered any digestive problems, but may start to grind later batches. Thanks again.
I let a dock grow to full size in my garden nipping off the seed spikes as they grew to avoid them spreading all over now i know to put the seed to one side as i like to make my bread from low gluten flour.
Thanks. I've heard of people adding the whole seeds into bread like you would granary bread. I expect you can make flour from them the same way as dock but I've never tried it myself. Also are you sure it wasn't plantain as in the banana type of plantain from the musa family? As you can make flour from that
@@UKWILDCRAFTS i'm confident it was the little plant you see pretty commonly here. i think i read it on eatweeds.co.uk. i'll try it out at the same time as trying your dock flour method. cheers!
@@nathanfinch7395 I'm sure you could. I think if I make the dock flour I'll treat it like I would if I was making acorn flour - steep it in a few changes of water to extract some of the tannins before I do anything else with it. Oh re: the plantain I'd leave the husk on to bulk it up, the seeds are tiny!
Question, as google is no help, is yellow dock also low fodmap? I see you're saying it lacks gluten, which is great for IBS, but there's other concerns too, so. Any help would be greatly appreciated.
I’ve not tried it for shortbread. I’m sure the sugar would balance out the bitterness. The problem is it doesn’t bind very well so maybe mixed with wheat flour it would work
Are you supposed to clean them before use? Why or why not? Is it generally safe to rest this when you find it in the city or in "wildflower areas" along the roads?
Thanks i saved a bunch of seeds at least a jar or two worth. Eh maybe not a lot. But its a start!
Ah yeah that’s plenty. At least to experiment with 😁
Awesome! I just did my first harvest yesterday and now I'm going to try and make flour
Your channel is a great source of information. I had no idea that a nutricious flour could be made from something as common as the dock plant. Thanks as always.
I learn sooooo much from you!!! You’re wonderful!!!😍
Thank you 😁
I 'm grateful for method of grinding finished seed, however I've been sprinkling on top of loaves before baking. The seed and husk
I've also eaten raw with yoghurt - have not encountered any digestive problems, but may start to grind later batches. Thanks again.
I bet that check is excellent!
Hey.. thank U .. we just barely haRvezted some and ground it up . yourvideo was just what we needed. Go UK . we love U .
Thank you! Great video 😊
I get mine in June. Just collected a huge bowl full :)
Wow amazin thanks for sharing luv n light x
Can you leach it like acorns to remove some of the bitterness?
I let a dock grow to full size in my garden nipping off the seed spikes as they grew to avoid them spreading all over now i know to put the seed to one side as i like to make my bread from low gluten flour.
Can you make this into a hot cereal like oatmeal?
I wonder could I used this method and mixed it with petroleum to create a skin balm. I know about the roots being soaked in alcohol for an astringent.
Ive got curled or curly dock
Great vid Lewis. I'm gonna try this. All from thge humble Doc! Well done.
Thanks 😊. I can’t remember if I said in the vid but it’s best to mix with other flours, it can be a bit bitter on its own
Do the seeds contain oxalic acid like the leaves?
Thank you so much 🌻
Brilliant thank you.
😁
Excellent!
😁
Thank you ❤️
How long were they in the oven for? I'm cooking with gas too.
I've loads of this in my garden and want to use it this year
He said 5-10 min. Watch so they don’t burn
Thank you, came across this again, still didn't use them, I have even more this year so I will try to give it a go 😂
cool video, i've been wondering about foragable flours. i've also heard you can make flour from greater plantain. do you know anything about that?
Thanks. I've heard of people adding the whole seeds into bread like you would granary bread. I expect you can make flour from them the same way as dock but I've never tried it myself. Also are you sure it wasn't plantain as in the banana type of plantain from the musa family? As you can make flour from that
Nathan, you can. V nutty pleasant flavour.
@@UKWILDCRAFTS i'm confident it was the little plant you see pretty commonly here. i think i read it on eatweeds.co.uk. i'll try it out at the same time as trying your dock flour method. cheers!
@@riffhurricane interesting - i wonder if you could mix it with the dock flour to offset some bitterness.
@@nathanfinch7395 I'm sure you could. I think if I make the dock flour I'll treat it like I would if I was making acorn flour - steep it in a few changes of water to extract some of the tannins before I do anything else with it. Oh re: the plantain I'd leave the husk on to bulk it up, the seeds are tiny!
Question, as google is no help, is yellow dock also low fodmap?
I see you're saying it lacks gluten, which is great for IBS, but there's other concerns too, so.
Any help would be greatly appreciated.
I'm curious how it would work in shortbread. I was thinking it might be good but I'm not finding any recipes, so maybe the bitterness is a problem?
I’ve not tried it for shortbread. I’m sure the sugar would balance out the bitterness. The problem is it doesn’t bind very well so maybe mixed with wheat flour it would work
Are you supposed to clean them before use? Why or why not?
Is it generally safe to rest this when you find it in the city or in "wildflower areas" along the roads?
Hay there! thank you for sharing, it is much appreciated. do you perchance know how long the flour would be usable after its made?
You’re welcome. If stored properly it should last years
If the oil content is similar to buckwheat it'll last pretty much forever because the oil is what goes rancid and buckwheat is low in oil
Ok. So the chaff is safe to eat.?
Yes, it's fiber! ☺️
"IF you enjoyed this video" pfff who wouldn't enjoy it?
Hah thanks 😊
❤❤❤
👍🏻
Has anyone tried making pasta with it?