Wood Sorrel in the Kitchen: Culinary Uses
Wood sorrel's distinctive tangy, citrusy flavor, reminiscent of lemon or apple peel, makes it an excellent ingredient for a variety of dishes. All parts of the plant, including the leaves, flowers, and immature seed pods, are edible. Here are some popular culinary applications:
Raw Applications
- Salads: The simplest way to enjoy wood sorrel is by adding fresh leaves and flowers to salads. The lemony zing brightens up mixed greens and adds a vibrant, acidic note. For a beautiful presentation, sprinkle the delicate flowers over a finished dish.
- Garnish: Use the leaves and flowers as a garnish for a wide range of dishes, from fish to cocktails. The visual appeal and burst of flavor can elevate a simple meal.
- Beverages: A refreshing, lemonade-like drink can be made by steeping fresh wood sorrel leaves in hot water with sugar or honey. A cold infusion of blended leaves creates a sour-cucumber flavored drink.
- Salsa Verde: Wood sorrel's tartness is a great addition to a fresh salsa verde, pairing well with mint and parsley.
Cooked Applications
- Soups: Wood sorrel can be wilted into creamy soups, adding a rich, lemony flavor that balances out other ingredients. It is a key ingredient in traditional Eastern European sorrel soup, or 'schav'.
- Sauces: Create a delicious sauce for fish or grilled shrimp by wilting wood sorrel in butter and blending it with lemon juice and honey. This sauce is particularly good with rich or oily fish, cutting through the richness with its acidity.
- Sautéed Greens: Treat wood sorrel like spinach and add it to stir-fries or other sautéed dishes. Keep in mind that cooking will dull its vibrant color but not its flavor.
- Pesto: Replace some or all of the basil in a traditional pesto recipe with wood sorrel for a zesty, herbaceous spread perfect for pasta or toast.
- Tubers: If you are foraging for species that produce tubers, such as the Andean variety Oxalis tuberosa, they can be boiled and used like potatoes.
Medicinal and Traditional Uses
Historically, wood sorrel has been valued for its medicinal properties and was even used to treat scurvy due to its high vitamin C content. Here are some traditional uses:
- Fever Reduction: Native American tribes traditionally used yellow wood sorrel to help reduce fevers. A cooling beverage made from the leaves was also used by Russians for this purpose.
- Mouth Sores: Chewing the leaves of wood sorrel was a traditional remedy for treating mouth sores.
- Anti-inflammatory: When applied topically, wood sorrel has been used to help reduce inflammation.
- Digestive Aid: Wood sorrel has been used to relieve nausea and other digestive issues.
- Topical Cuts and Bruises: Crushed or bruised leaves were traditionally applied to minor cuts and bruises.
Identification and Safety Precautions
Before consuming any wild plant, correct identification is critical. Wood sorrel (genus Oxalis) is often mistaken for clover (Trifolium). While clover is generally edible in small amounts, it lacks the characteristic tart flavor and has different leaf and flower structures.
- Leaf Shape: Wood sorrel has three distinctive heart-shaped leaflets, often with a fold down the middle. The leaves fold up at night or in harsh weather. Clover has rounded or oval leaflets without this crease.
- Flowers: Wood sorrel typically has delicate, five-petaled flowers, which can be white with purple veins, yellow, or pink, depending on the species. Clover has dense, rounded flower heads.
- Taste: The sharp, lemon-like taste of wood sorrel is a key identifier.
Cautions Regarding Oxalic Acid
Wood sorrel contains oxalic acid, which is also found in spinach, rhubarb, and other common foods. While safe in moderation for most people, excessive consumption should be avoided. Individuals with a history of gout, rheumatism, or kidney stones should avoid or limit intake, as oxalic acid can interfere with calcium absorption. To reduce oxalic acid content, blanching the leaves and discarding the water is an option, though this will also reduce its vitamin content. Most foragers would need to consume an extremely large amount to reach dangerous levels.
Comparison: Wood Sorrel vs. Common Sorrel
While both offer a tangy flavor, it is useful to distinguish between wood sorrel and common sorrel (Rumex acetosa) for culinary purposes.
| Feature | Wood Sorrel (Oxalis) | Common Sorrel (Rumex acetosa) |
|---|---|---|
| Leaf Shape | Heart-shaped, three leaflets on a slender stalk | Arrowhead or shield-shaped leaves |
| Flavor | Lemony, zesty, and often fizzy on the tongue | Sharply acidic and tart |
| Growth Habit | Low-growing perennial, often carpeting woodlands | Upright perennial herb with large leaves |
| Best Culinary Use | Raw in salads, as a garnish, drinks, sauces for fish | Cooking into soups, sauces, or paired with rich meats |
| Oxalic Acid | Contains oxalic acid; moderate consumption advised | Contains oxalic acid; similar precautions apply |
Conclusion
Wood sorrel is a delightful and versatile wild edible that offers a distinctive, lemony flavor to a wide array of dishes. Whether used raw in salads and drinks or cooked into sauces and soups, its vibrant taste can be a wonderful addition to your culinary repertoire. Beyond the kitchen, its historical use as a folk remedy for various ailments demonstrates its longstanding value. By learning proper identification and being mindful of moderate consumption, you can safely explore the uses of this remarkable plant. For additional information on identifying and safely harvesting wild edibles, resources like Foraging for Wild Edibles offer excellent guidance on navigating the wild food landscape.
Foraging Tips for Wood Sorrel
- Harvest Sustainably: Take only what you need, leaving plenty for the ecosystem to replenish.
- Harvest Timing: The leaves are most tender in spring and early summer.
- Storage: Use fresh wood sorrel soon after harvesting, as it doesn't store well.
- Cleaning: Rinse the leaves thoroughly in water to remove any dirt or insects.
By following these simple guidelines, you can safely enjoy the tangy flavor of wood sorrel in your own kitchen.
