Foraging in March: tangy sorrel

When you’re out stretching your legs across grassland this month, keep an eye out for clusters of green spears springing from the turf. 


29th February 2016
Photo credit: iStock

These might be the leaves of sorrel but you can confirm identification by looking at the leaves trailing edges, which end in points. Found throughout Britain, usually where there is iron in the soil, sorrel has long been an important foodstuff, especially as flavouring. It has a sharp, lemony taste from the oxalic acid it contains and a few leaves can enliven the drabbest of salads.

Or you could pick a handful and make this delicious, freshly foraged soup.

Photo credit: StockFood



2 handfuls of sorrel leaves

Half a lettuce

1 onion

Knob of butter

1 potato

1 litre vegetable or chicken stock

250ml milk



Soften sorrel, lettuce and chopped onion in butter then add the diced potato and hot stock. Simmer for 10-15 minutes until the potato is cooked. Whizz with a stick blender and then add milk, pepper and salt to taste. Simmer for two minutes and then serve.

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