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

Identifying Sourgrass

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

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

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

• Stems: Its stems are often reddish and juicy, adding to the plant's unique look.

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

About the Recipe

This luxurious seafood dish combines succulent shrimp with a rich and flavorful sauce made from garlic, butter, white wine, and tangy sourgrass. Served on a bed of linguine, this dish strikes a perfect balance between savory, tangy, and buttery flavors, making it an elegant yet easy-to-make main course for any occasion.

Ingredients

• 1 lb (450g) large shrimp, peeled and deveined

• Salt and pepper to taste

• 8 oz (225g) linguine

• 4 tablespoons unsalted butter

• 4 cloves garlic, minced

• 1/2 cup dry white wine

• 1/4 cup freshly squeezed lemon juice

• 1/4 cup sourgrass leaves, washed and chopped

• 2 tablespoons chopped fresh parsley

• Lemon wedges, for garnish

• Grated Parmesan cheese, for serving (optional)

Instructions

1. Season Shrimps: Pat shrimp dry with paper towels and season with salt and pepper.

2. Prepare Linguine: Cook linguine according to package instructions until al dente. Drain and set aside.

3. Sauté Shrimp: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add seasoned shrimp to skillet and sauté for 2-3 minutes on each side until pink and opaque. Remove shrimp from the skillet and set aside.

4. Sauté Garlic: In the same skillet, melt remaining 2 tablespoons of butter over medium heat. Add minced garlic to skillet and sauté for 1 minute until fragrant.

5. Simmer Wine and Lemon Juice: Pour in white wine and lemon juice, and bring to a simmer. Let sauce cook for 2-3 minutes to reduce slightly.

6. Add Herbs: Stir in chopped sourgrass leaves and chopped parsley, cook for an additional 1-2 minutes.

7. Toss Shrimp in Sauce: Return cooked shrimp to skillet and toss them in the sauce until evenly coated.

8. Garnish and Serve: Serve hot over linguine. Garnish with lemon wedges and grated Parmesan cheese, if desired.

Join Our Foraging Classes & Explore More

If you enjoyed this recipe and want to discover more about wild plants like sourgrass, consider joining one of our foraging classes at forageSF. Plus, The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb is a great resource for expanding your wild food repertoire.

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