The Wood Sorrels are among my favourite wild greens (Photo 1). You can read more about them in the Wood Sorrel post in the Plant (and Fungus) Profiles section of this blog, but here are a few of the ways I use them. Wood Sorrels are high in oxalic acid and so should probably be avoided by those with kidney issues and enjoyed in moderation by the rest of us. Cooking does reduce the amount of oxalic acid, and many of our common foods – rhubarb, spinach, and beet greens, for example – are also high in this compound.
Wood Sorrel Sauce
2 cups sorrel leaves
2 tbsp butter
1.5 tsp lemon juice
1.5 tsp maple syrup (or honey)
Melt butter in a saucepan, and then add sorrel and stir until wilted, 1-2 minutes. Put mixture into a blender or food processor and add lemon juice and honey. Blend until well combined (Photo 2). Serve immediately or refrigerate and warm before use (it’s even better the next day). This is excellent on fish, or (my favourte) as a dipping sauce for grilled shrimp.
Wood Sorrel ‘Lemonade’
2 cups sorrel leaves, stems, and/or flowers*
1 cup water*
Maple syrup (or other sweetener) to taste
Place sorrel and water in a blender (*note: I don’t really measure the sorrel or water; just add whatever sorrel you want and enough water to cover it). Blend until well combined. Strain through a fine mesh sieve and add maple syrup to taste.
Wood Sorrel Syrup
Equal parts sorrel, sugar, and water (I usually do one cup of each)
Cheesecloth
Place everything in a saucepan and bring to a simmer while stirring. Allow to simmer for 15-30 minutes. Strain through cheesecloth and pour into sterilized bottles. This is nice added to tea, mixed with club soda, poured over ice cream (or, pro tip: fresh strawberries!), and used in vinaigrettes or marinades.
Comment below to let me know how you used your Wood Sorrel!
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