01.06.20 Yellow Wood Sorrel

If you live in coastal Southern California and you have let your yard go a little with the rains, you undoubtably have some of this luscious stuff growing outside. I counted 27 volunteers on my small lot. Aka, sour grass. You might remember sucking on the stems as a kid. I was thinking I could feed the whole block with my harvest but it shrinks to almost nothing when heated. Still, if you don’t mind the slightly slimy consistency, it is delicious, with a delicate lemony flavor, regardless of how you prepare it. Today, I did a flash sauté.

  1. Collect clovers and stems of two heaping handfuls of wood sorrel.

  2. Sauté 1-2 minced garlic cloves for 20 seconds in sesame oil.

  3. Toss in the sorrel with a dash of coco aminos (or soy sauce) for 5 seconds, maybe less.

  4. That’s it! So simple, now eat.


Christine Foerster