Watching the dock plants seed

 I’ve been watching the dock plants on the banks of Zarzamora Creek. You can’t miss them. The plants have heavy heads of seeds, almost like maize.

If the docks have a growing schedule, it’s casual. On some plants, the seeds are green and just ripening. On others they’re a maroon-brown. In some cases the seeds already are gone.

Texas A&M says there are 15 species of Rumex in Texas. Typically, it’s a perennial herb with upright stalk. It has a basal rosette — that is, a circle of leaves at ground level — and then alternate leaves on the stalk.

There’s at least one species for each of the vegetation regions in Texas. Docks are among the most common weeds.

I like to look at these plants, but I’m outnumbered by the people doing research on how to poison them. I’m also apparently outnumbered by the people who like to eat them.

The native foragers — people who like to eat as they hike — go after young leaves and roots as well as the seeds.

Rumex acetosa, sheep’s sorrel or spinach dock, was used in European soups. The soup eaters brought it to North America, and it’s naturalized. R. hastutulus, heartwing sorrel, is a native.

If, unlike me, you dine as well as observe, take note: The sour taste is oxalic acid, which builds up as the plant ages. Apparently, you can get too much.