Rachel Lambert: forager, author, guide
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Wild Green Sorrel Tart

According to my Danish friend, this is what green should taste like!

The colour and flavour of this tart is heavenly! Fresh sorrel leaves add a wonderful lemony tang to desserts and savoury dishes. I used Common Sorrel (Rumex acetosa) for this recipe, but you could use cultivated sorrel or a different wild variety that grows abundantly in your area.

Here I share the recipe. Common sorrel is also one of the plants I cover in my book; Wild Food Foraging in Cornwall and the Isles of Scilly and on Spring Foraging Courses.

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