I go on foraging walks here in SoCal with Pascal Baudar - who has written a great book on wild-crafted cuisine. One day last spring, he led us to some curly dock (Aveluk). There was a group of elderly Armenians gathering it into huge bags. Apparently, they braid it and dry ferment it for use in cooking beans and lentils. So, our group gathered a modest amount and took it home to braid and dry. Mine has been fermenting for months now, and I just decided to put it to use. Oh. My. God!!! It really added an amazing flavor. Can be found in Armenian markets. I used about 2 inches of my braid.