Sourgrass, also known as Oxalis, is a remarkable wild plant recognized for its sharp, lemon-like flavor brought by the oxalic acid in its leaves. This tangy taste makes sourgrass a unique and versatile ingredient in culinary creations. Besides its delightful flavor, sourgrass is packed with vitamin C and antioxidants, making it a nutritious addition to your meals.

Identifying Sourgrass

Here’s how you can identify sourgrass in the wild:

• Leaves: Sourgrass features trifoliate leaves, with each stem supporting three heart-shaped leaflets, much like clover.

• Flowers: The plant blooms small, yellow flowers with five petals that usually appear in clusters.

• Stems: Its stems are often reddish and juicy, adding to its distinctive appearance.

• Taste: To confirm you've found sourgrass, taste a small leaf. It should have a bright, tangy, lemon-like flavor.

About the Recipe

Cooked pasta is mixed with cherry tomatoes, black olives, crumbled feta cheese, and fresh sourgrass leaves and dressed with a zesty lemony vinaigrette. This refreshing salad is perfect for picnics, barbecues, or any occasion where you want to enjoy a light and flavorful dish that is bursting with fresh flavors.

Ingredients:

• For the Salad:

  • 8 ounces pasta (such as penne or fusilli), cooked according to package instructions and drained

  • 1 cup cherry tomatoes, halved

  • 1/2 cup black olives, sliced

  • 1/2 cup crumbled feta cheese

  • 1/4 cup sourgrass leaves, washed and finely chopped

  For the Lemony Vinaigrette:

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons freshly squeezed lemon juice

  • 1 teaspoon Dijon mustard

  • 1 garlic clove, minced

  • Salt and pepper to taste

Instructions:

1. Cook the Pasta: Cook the pasta according to package instructions until al dente, then drain and rinse under cold water to stop the cooking process. Let it cool.

2. Prepare the Salad Ingredients: Halve the cherry tomatoes. Slice the black olives. Crumble the feta cheese. Wash and finely chop the sourgrass leaves.

3. Prepare the Vinaigrette: In a small bowl, whisk together extra-virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.

4. Combine: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, sliced black olives, crumbled feta cheese, and finely chopped sourgrass leaves.

5. Add the Vinaigrette: Pour the lemony vinaigrette over the salad ingredients.

6. Toss the Salad: Toss the salad gently until everything is evenly coated with the dressing.

7. Refrigerate: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld.

8. Serve: Serve chilled.

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!