The Foragers Corner

Hello fellow wild food foragers, my name is Kimberly and I am the owner of Silver Sage Cottage I study edible plants in our local area for basic survival and fun It’s surprising the amount of wild food, medicine and useful plant resources that are available to us in nature I will be showcasing one, safe, easy to identify, wild edible plant each month I will provide a photo, a common name, a botanical name, some basic information about the plant and a recipe to try I forage and eat the plants showcased and know them to be safe, however I encourage you to do your own research and ensure that you have the correct plant before eating it

Disclaimer: I am not responsible for what you ingest, you are wholly responsible for your own safety If you are unsure, please feel free to contact me for help with identification at Silver Sage Cottage 0498076683

Pink Wood Sorrel

This plant is edible both raw and cooked; all parts of the plant are edible However, I will give a warning with this one It contains “oxalis acid” that can be toxic when eaten raw, in large amounts. Green Deane from Eat The Weeds says, “ you would have to consume it like a force-fed lab rat for months” for it to have any toxic effects; parsley contains more oxalic acid than wood sorrel. It can be neutralised with cooking or eating raw with dairy. As always, please do your own research and use your own best judgement before trying it

LEAVES: eaten raw or cooked, they have a lovely sour taste. They can be added to salads, sauces, stir fry’s, soups, stews, teas, deserts and cordials.

FLOWERS: eaten raw or cooked they add a bright pop of colour to salads or as a garnish for sweets Simply they can be nibbled straight from the plant

ROOTS: eaten raw or cooked, they look like small, opaque, carrots with a crisp sweet taste. This plant was cultivated in South America for its sweet and juicy roots.

NUTRITION: high in vitamins A and C this plant was used historically to treat scurvy

By Kimberly Patterson Silver Sage Cottage

RECIPE: WOOD SORREL AND SWEET ONION TART

1 pre-baked tart shell

2 tablespoons butter

3 cups sweet onions

1 cup Wood Sorrel leaves

1 teaspoon flour

2 eggs

1 cup heavy cream

1 cup grated cheese

Salt, pepper and nutmeg to taste

By Cindy Halbkat from Wild Edible ( com)

Cook onions, salt and butter in a pan until soft and translucent Add flour and stir for a few minutes Add wood sorrel leaves, stir, cover and cook for one minute: remove from heat

In a large bowl combine eggs, cream, nutmeg and pepper Add Wood Sorrel mixture and half the grated cheese

Fill tart shell with the mixture, top with other half of the cheese and bake 170 C for 30-40 minutes until set and lightly browned

Enjoy and stay safe Foraging Friends. Kimberly.