I have been a long time fan of eating weeds but my interest has reasently spiked due to the purchace of an amazing book called The Weed Foragers Handbook. It's written by some fellow melbournians and it can be purchased here from their website. For $25 delivered to your door it is a must for any australian home, as learning how to identify and gather free and nutrient rich food is so worthwhile.
Wood sorrel is found in most parts of the world. I remember picking the stems of the yellow flowers and chewing on them for their sour taste. My son enjoyed the flower stems in the same way when he was younger and called it sour grass. Wood sorrel very high in vitamin c and is helpful in treating influenza, urinary tract infections, diarrhoea, sprains, insect bites, open wound and hookworm. It is also said to have anti-cancer properties. Like most edible weeds and lots of fruit and vegetables, wood sorrel contain oxalic acid. Oxalic acid has many benefits and is also produced in the body. However very high consumption of it can be toxic and should be avoided in high doses by pregnant women and people who suffer from gout or kidney problems. I recommend reading this really good article on oxalic acid here.
Wood sorrel looks a lot like clover but is easily distinguishable by it's sour, lemony taste. Clover is also edible so don't be afraid to have a taste. The lovely wood sorrel is best used as a herb and its lovely lemony flavour is a great addition to many dishes.
Because of my new enhanced love for weeds and my abundant source of wood sorrel growing in my front yard I decided to make a twist on an old favourite. If you cant find wood sorrel then you can substitute with another salad green. the wood sorrel has such an intense lemony flavour that this salad does not really require further dressing. If you use another salad green then dress lightly with some olive oil and balsamic vinegar.
INGREDIENTS
Serves two as a light lunch or four as a side
4 small - medium beetroots
2 tsp of virgin coconut oil
2 tsp of balsamic vinegar
1 heaped tsp of raw honey
a pinch of good quality sea salt
a couple of handfuls of wood sorrel romove most of the stems
75g of goats chevre
a handfull of walnuts, lightly toasted and roughly broken up
DIRECTIONS
Put your beetroots in a pot of water and bring to the boil, reduce to medium heat and simmer until a fork can pierce through. Drain the beetroots and rinse under cold water rubbing the skin off with your fingers. If the skin doesn't come off easily (it should if there cooked enough but occasionally it won't) use a vegetable peeler. Dice the beetroots then return to the pot at medium heat with the oil, vinegar, honey and salt and let it bubble away, stirring occasionally until the liquid has reduced and the beetroots are completely covered in the glaze, about ten minutes. Let them cool a little, then assemble them on a plate the the remaining ingredients.
Serves two as a light lunch or four as a side
4 small - medium beetroots
2 tsp of virgin coconut oil
2 tsp of balsamic vinegar
1 heaped tsp of raw honey
a pinch of good quality sea salt
a couple of handfuls of wood sorrel romove most of the stems
75g of goats chevre
a handfull of walnuts, lightly toasted and roughly broken up
DIRECTIONS
Put your beetroots in a pot of water and bring to the boil, reduce to medium heat and simmer until a fork can pierce through. Drain the beetroots and rinse under cold water rubbing the skin off with your fingers. If the skin doesn't come off easily (it should if there cooked enough but occasionally it won't) use a vegetable peeler. Dice the beetroots then return to the pot at medium heat with the oil, vinegar, honey and salt and let it bubble away, stirring occasionally until the liquid has reduced and the beetroots are completely covered in the glaze, about ten minutes. Let them cool a little, then assemble them on a plate the the remaining ingredients.
Enjoy!
