Oh my oh my. The wood sorrel family is a fantastic family of edible plants to get to know. In this blog I take you through four different varieties and how to identify and use them.
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Common sorrel (Rumex acetosa) is a wonderful wild food to gather from fields and hedgerows. It has a lemony tang which is great with fish, dairy products and in salad.
Here I describe a little of its characteristics and uses. You can find sorrel in my Wild Food Foraging book, including;
- Photos of it in different seasons
- Step by step recipes with photos
- ID tips
- Nutritional benefits
Sorrel is one of the plants I cover in my foraging courses, which is a fantastic way to learn about foraging through hands on experience with a professional guide.
As part of my Sweet Wilds collection (desserts and sweet treats made from foraged and home-grown ingredients), here I introduce three ways you can turn Ground Elder into something sugar-coated. It has a tangy, refreshing flavour which is quite delightful!
Ground Elder (Aegopodium podagraria ) also goes by the names; herb gerard, bishop's weed, goutweed, gout wort, snow in the mountain, English or wild master wort.
Why use Ground Elder?
Ground Elder contains good amounts of vitamin C and various other medicinal benefits including being used to treat rheumatism and arthritis.
Its names goutweed, gout wort (wort means plant of worth) and bishop's weed come from using this plant to treat gout which is the result of eating too much rich foods. Rich foods was the food of bishops and monks as far back as the middle ages.
1. Fresh Ground Elder leaf icing
Blend the leaves to a fine, herby pulp, mix with icing sugar the lemon juice to a smooth paste and drizzle over cakes or biscuits. Mixture makes enough to ice one cake.
- 2 tbsp fresh ground elder leaves
- 50 g unrefined icing sugar
- 1 tsp lemon juice
2. Ground Elder stem sugar
This recipe is made from candying the Ground elder stems then blending them with sugar. Finely chop the stems and place in a dry frying pan over a medium to high heat. Allow to heat up then add the sugar and watch sizzle for a few minutes as the sugar and moisture is absorbed. Stir to check the process and take off the heat when the plant starts to become dry and the bottom of the pan white with the dried sugar.
Scrape off the sugar and allow to cool. Weigh the candied stem sugar and ad the same amount of sugar to a spice blender and blend to a powder with the candied stems. Use in Ground elder shortbreads.
- 50 g ground elder stems
- 25 g golden granulated sugar
- Extra sugar (to be measured)
3. Dried Ground Elder sugar
Dry the leaves. I just leave them out in a warm room, but you could use a dehydrator or place in a warm (but turned off) oven. Blend to a powder and mix well with the icing sugar. Use to dust over Ground Elder shortbreads.
- 1 tbsp dried ground elder leaves, powdered
- 1 tbsp unrefined icing sugar
Do you have Ground Elder (Aegopodium podagraria ), also called herb gerard, bishop's weed, goutweed or gout wort, growing in your garden? Have you tried everything to get rid of it? Why not eat it! At least then you could appreciate it for all its herby goodness.
The traditional and simple way is to use it instead of parsley as a salad garnish or in cooking. Though if, like me, you have a sweet tooth, you may want to try making these. It's a straight forward recipe, quick, cheap and they last well, once made.
Ground Elder Shortbread Recipe
An unusual recipe that uses the stems and leaves of ground elder to give an edge of green and a little pungent twist to these simple biscuits. They keep well once made too.
Makes about 40
- 250 g plain flour
- 25 g golden granulated sugar
- 35 g ground elder stem sugar
- 1/2 tbsp cornflour
- 160 ml light olive oil or sunflower oil
For the sugar dusting
- 1 dessertspoon unrefined icing sugar
- 1 dessertspoon dried ground elder leaves
In a large bowl stir together the flour, sugars and cornflour. Blend in the oil and massage to form a moist dough. Place in the bowl, cover tightly (I like to use a wax wrap over the bowl rather than clingfilm) and place in the fridge for at least 30 minutes. At this stage you can leave it for a couple of days until you're ready to bake.
Preheat the oven to 180C/fan 160C/gas mark 4 and line a couple of large baking trays with baking paper. Lightly flour a clean surface and roll out the dough to out 3 mm thickness. Use a 6 cm biscuit cutter and, using a flat knife, move the cut biscuits onto the baking paper. Re-roll and cut the dough until you've used it all (or all you can).
Bake for around 15 minutes, or until golden. Leave for 5 minutes in the tray before moving to a cooling rack. Leave to cool before dusting with the icing sugar.
To make the icing sugar: Dry the leaves in a warm place, a switched off but still warm oven or a dehydrator. Use a spice, nut or coffee grinder to blitz them into a fine powder and stir well into the icing sugar.