The plant has a wonderful lemony or acidy taste which accounts for its botanical name Oxalis being derived from the Greek oxys, meaning sour or acid. The leaves, flowers, and immature green seedpods are often eaten as a trail nibble or can be added to salads, sauces, soups or as a seasoning. Wood sorrel is high in ascorbic acid (vitamin C) and binoxalate of potash, a special salt, which produces the acidity.
Medicinally, in moderate dosages, wood sorrel is a refrigerant, febrifuge, diuretic, stomachic, astringent, and catalytic. It's also attributed with blood cleansing properties and is sometimes taken by cancer patients.
Caution: Some literature suggests that kidney damage may occur from the combination of the oxalic acid contained in the wood sorrel with calcium oxalate found in the gastrointestinal and urinary tracts.
Jamey’s Sorrel & Potato Soup
- 7 oz. Wood or sheep sorrel leaves
- 1 onion, finely chopped
- 2 large potatoes - peeled and cut into julienne strips (1-1/2 inches long/1/4 inch thick)
- 7-8 cups vegetable or chicken broth
- 1 teaspoon salt
- 3 egg yolks
- 1/2 cup sour cream
- Remove the stems from the sorrel
- Heat the olive oil in a large pot and sauté the onion, stirring, until lightly colored.
- Add the potatoes and cook for about 5 minutes or until lightly colored. Stir often.
- Add 7 cups of the broth and salt and bring to a boil over high heat.
- Add the sorrel and reduce to low heat.
- Cook for about 10 minutes or until the potatoes are tender.
- Puree the mixture and place back on heat.
- Whisk the egg yolks and sour cream together in a small bowl.
- Pour a spoonful of the hot soup into the egg/sour cream mixture and whisk to combine.
- Pour the tempered eggs back into the soup while whisking the soup constantly.
- Cook the soup over low heat and stir continuously with wooden spoon to slowly thicken. Do not allow the soup to boil.
- Add Salt if necessary. Thin with remaining broth as necessary.