With leaves looking rather like a cross between dock and sorrel, Bistort becomes more common the further north you get. In Yorkshire and other more northern counties than here Easter-Ledge puddings were a common dish. The World Championship Dock Puddings are held in Calderdale (see http://en.wikipedia.org/wiki/Mytholmroyd) . Pudding in this case is as in black pudding, rather than a dessert, it is rather like a rissole and is made with a large quantity of leaves, a chopped onion, pearl barley (or sometimes oatmeal), bound with an egg and gently fried with butter (or bacon fat). With Easter being a little early and spring a tad late, the Bistort leaves are just right for picking right now.