Sourgrass, also known as Oxalis, is a common wild plant found in many regions. It gets its name from its tangy, lemon-like flavor, thanks to the oxalic acid in its leaves. This distinctive taste makes it a fantastic ingredient for various culinary creations. Sourgrass is not only edible but also rich in vitamin C and antioxidants, making it a nutritious addition to your diet.

How to Identify Sourgrass

Identifying sourgrass is relatively easy once you know what to look for:

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

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

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

• Taste: The best way to confirm you've found sourgrass is by tasting a small leaf. It should have a bright, tangy flavor reminiscent of lemon.

About the Recipe

Transport yourself to the rustic kitchens of Italy with a hearty dish that's as comforting as it is delicious. This classic Italian soup is brimming with a colorful array of beans, pasta, and vegetables, all simmered together in a savory broth infused with the bright and tangy essence of sourgrass.

Each spoonful is a celebration of wholesome ingredients and robust flavors, inviting you to savor the richness of Italian cuisine. As a satisfying meal on its own or as a starter to a larger feast, Sourgrass Minestrone Soup delights the taste buds and warms the soul.

Ingredients

• 2 tablespoons olive oil

• 1 onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1 potato, peeled and diced

• 4 cups vegetable broth

• 1 cup chopped sourgrass leaves

• 1 cup diced tomatoes (fresh or canned)

• 1 cup cooked beans (such as cannellini beans or kidney beans)

• 1/2 cup small pasta (such as ditalini or elbow macaroni)

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and pepper to taste

• Grated Parmesan cheese for serving (optional)

• Fresh basil leaves for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5-6 minutes until vegetables begin to soften.

2. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

3. Add diced potato, vegetable broth, chopped sourgrass leaves, diced tomatoes, cooked beans, and pasta to the pot. Stir in dried oregano, dried basil, salt, and pepper.

4. Bring the soup to a boil, then reduce the heat to low. Let it simmer for 15-20 minutes, or until the pasta is cooked and the vegetables are tender.

5. Taste and adjust seasoning if necessary.

6. Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh basil leaves, if desired.

7. Serve hot.

   Note: Feel free to customize this soup with your favorite beans, vegetables, and pasta shapes. For extra flavor, add a rind of Parmesan cheese to the soup while it simmers.

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!