Broad Leaved Dock (Rumex obtusifolius) Leaves The leaves are at their very best when they are small like when they first emerge in the spring or late in the autumn. They are sweet, rich and a little sour.
Spears The trimmed, spear-like stems are best peeled. The skin on the stem is bitter and astringent and too tough to be enjoyable. Once the outer skin has been removed, the inner core of them stem is delightful - sweet, sour, succulent and crunchy.
Peeling the stem is easy. Like a banana, you might find think that the stems were designed to be peeled. Pinch off a little bit of skin from the base of the spear using a small knife or your fingernail and drag it along the stem to fully remove it. Enjoy the tender core as a crudité for dipping or chop it into a coleslaw for a juicy crunch and some acidity. The smaller leaves on the stem can be used in salad or mixed with other cooked greens. The peelings from the stem can be used to make a tasty tea.