Sourgrass, or Oxalis, is a commonly recognized wild plant noted for its tangy, lemon-like flavor due to the oxalic acid in its leaves. This unique taste makes it an excellent addition to various dishes. In addition to its delightful flavor, sourgrass is rich in vitamin C and antioxidants, making it a nutritious and vibrant ingredient for your culinary repertoire.

How to Identify Sourgrass

Here's how to spot sourgrass in the wild:

• Leaves: Sourgrass has trifoliate leaves, with each stem supporting three heart-shaped leaflets, similar to clover.

• Flowers: The plant produces small, yellow flowers with five petals, usually blooming in clusters.

• Stems: Its stems are often reddish and juicy, contributing to the plant's distinctive appearance.

• Taste: The best way to identify sourgrass is by tasting a small leaf, which should have a bright, tangy, lemon-like flavor.

About the Recipe

Mixed salad greens, juicy segments of oranges and grapefruits, and tangy chopped sourgrass leaves are dressed with a citrus vinaigrette. This refreshing and vibrant salad is perfect for brightening up any meal and is sure to be a hit with its burst of citrusy flavor.

Ingredients:

For the Salad:

• 4 cups mixed salad greens (such as baby spinach, arugula, and mesclun)

• 2 oranges, peeled and segmented

• 1 grapefruit, peeled and segmented

• 1/4 cup chopped sourgrass leaves

• Optional: sliced almonds or walnuts for garnish

For the Citrus Vinaigrette:

• 1/4 cup freshly squeezed orange juice

• 2 tablespoons freshly squeezed lemon juice

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon honey or maple syrup

• Salt and pepper to taste

Instructions:

1. Clean the Salad Greens: Wash and dry the mixed salad greens thoroughly and place them in a large salad bowl.

2. Prepare the Fruits: Peel the oranges and grapefruit, ensuring all white pith is removed. Carefully cut between the membranes to release the citrus segments into a bowl, collecting any juices that escape.

3. Prepare the Vinaigrette: In a small bowl, whisk together freshly squeezed orange juice, lemon juice, extra-virgin olive oil, honey or maple syrup, salt, and pepper until well combined. Adjust the sweetness and acidity as needed.

4. Add the Citrus Segments: Add the citrus segments and any collected juices to the bowl of mixed salad greens.

5. Add the Sourgrass Leaves: Sprinkle chopped sourgrass leaves over the salad ingredients.

6. Drizzle the Vinaigrette: Drizzle the citrus vinaigrette over the salad, using as much or as little as desired.

7. Toss the Salad: Toss the salad gently to evenly coat all ingredients with the vinaigrette.

8. Garnish: Garnish the salad with sliced almonds or walnuts for added crunch and flavor. (Optional)

9. Serve: Serve immediately.

Join Our Foraging Classes & Explore More

If you’re curious about incorporating wild plants like sourgrass into your cooking, you might enjoy joining one of our foraging classes at forageSF. We offer various classes on foraging mushrooms, wild plants, and more. Also, if you want to delve deeper into sourgrass, check out The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb. It’s a great way to explore more recipes and make the most of this unique herb.

Join our foraging class and consider buying the book for further inspiration!