Sourgrass, also known as Oxalis, is a delightful wild plant celebrated for its tangy, lemon-like flavor derived from the oxalic acid in its leaves. Beyond its zesty taste, sourgrass is rich in vitamin C and antioxidants, making it a nutritious addition to your culinary creations.

Identifying Sourgrass

Identifying sourgrass is straightforward with these key characteristics:

• Leaves: Each stem of sourgrass bears three heart-shaped leaflets, akin to clover.

• Flowers: The plant blooms small, yellow flowers with five petals in clustered arrangements.

• Stems: Its stems are often reddish and succulent, enhancing its distinct appearance.

• Taste: To confirm you've found sourgrass, taste a leaf for its bright, tangy flavor reminiscent of lemon.

About the Recipe

Sourgrass Goat Cheese Tartlets are elegant and flavorful appetizers that harmonize creamy goat cheese with tangy sourgrass puree, all nestled in a buttery tart shell. These bite-sized treats are perfect for parties, gatherings, or as a sophisticated addition to any meal.

Ingredients:

• 12 mini tart shells (store-bought or homemade)

• 4 ounces goat cheese, softened

• 1/4 cup sourgrass leaves, washed and dried

• 1 tablespoon lemon juice

• 1 tablespoon olive oil

• Pinch of salt

• Pinch of black pepper

• Optional: additional sourgrass leaves for garnish

Instructions:

1. Prepare Tart Shells: Preheat your oven according to the package instructions for store-bought tart shells, or follow your recipe if making homemade tart shells. Bake until golden brown and allow to cool completely.

2. Make Sourgrass Puree: In a food processor or blender, combine sourgrass leaves, lemon juice, olive oil, salt, and black pepper. Blend until smooth, adding more olive oil if the mixture is too thick.

3. Prepare Goat Cheese Filling: In a mixing bowl, mix softened goat cheese with a spoonful of sourgrass puree until well combined and smooth, adjusting the amount of puree based on your taste preference for tanginess.

4. Fill Tart Shells: Spoon the goat cheese mixture into the cooled tart shells, filling each to the top and smoothing the surface with the back of a spoon or spatula.

5. Garnish and Serve: Top each filled tart shell with a small dollop of sourgrass puree, spreading it slightly. Garnish each tartlet with a small sourgrass leaf if desired. Serve the tartlets immediately as an elegant appetizer or light snack.

Join Our Foraging Classes & Explore More

Ready to dive deeper into the world of wild foods? Join our foraging classes at forageSF to learn more about ingredients like sourgrass. Plus, The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb can provide you with new ideas for using this unique herb.

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