Sheep Sorrel (Rumex acetosella) is such a wonderful treat to find in the winter as you're poking around the yard or in your dormant garden. It is a hardy herb that is drought resistant and will produce almost all year long and thrives on neglect. Doesn't get much better than that does it? The leaves are what you're after and they're easy to spot because of the unique shape - it's somewhat like an elongated arrowhead. Once you've spotted some, taste a leaf...it's pleasantly tart but not acidic like lemons. To harvest, cut the tender leaves off just above the base...get a few fat handfuls so you can make a generous pot of soup. you'll want leftovers. Before I share the recipe, let me tell you the health benefits of sorrel. You already know if it's growing on God's green earth it's going to be healthy and natural and full of nutrients but it also has some medicinal uses. The leaves are high in Vitamin C and antioxidants and are useful as a diuretic and an immune booster and have shown promise as an anti-cancer therapy. The plant is used in Essiac Tea which some cancer patients swear by. It is said to relieve sinusitis pain and congestion as well. The roots can be dried and powdered and applied to a bleeding wound to staunch the flow - that would be invaluable in a shtf situation.
You can make sorrel soup two ways: with egg yolks or without, I've made it both ways and trust me, the egg yolk version is the way to go. It's silky and decadent and, as my grandmother would say, it has that "morish taste" - in that, you want more.
French Sorrel Soup
4 T butter, divided
1/2 c green onion, chopped
4-6 C packed, chopped sorrel
Salt to taste
3 T flour
1 qt unsalted chicken or vegetable stock
2 egg yolks
1/2 C cream
Melt 3 T butter on medium low in soup pot, add green onions. cover and cook 10 minutes. Meanwhile, in another pan, bring broth to simmer and keep handy. Add sorrel to pot with green onions and a generous pinch of salt, cook till sorrel is wilted. Stir in flour and cook 1 minute. Add broth a ladle at a time, whisking in well after each addition, until all the broth is incorporated. Bring to simmer. Whisk cream and yolks together and in a very thin stream, drizzle yolk-cream mixture into sorrel mixture, whisking vigorously all the time so the eggs don't scramble. Add remaining butter and gently cook 5 minutes at a bare simmer. Serve with a dollop of sour cream and some crusty bread.
The next wild food is Rose Hips, the seed capsule of the rose. We've all seen the swollen base of a rose after its petals have fallen but did you know they are edible? While not all commercial roses have the best rose hips, the wild roses are known for them. Rose hips are astonishingly rich in Vitamin C and essential fatty acids, they must be prepared properly. Inside the seed pod there are tiny "hairs" that must be removed as they cannot be digested. This is easy enough, just cut the hips in half and scoop out the seeds and hairs and either eat or use the outer part. I then recommend drying them super dry (either in a low oven or in a food dehydrator) then grinding them in a spice grinder to use as an ingredient in tea or as the main ingredient in Rose Hip Jelly.
Rose Hip Tea
1 rounded teaspoon powdered rose hips
Mint or dried citrus peel
Boiling water
Honey to taste
Place rose hips and mint or citrus peel in cup, pour boiling water over that, let steep a few minutes and add honey to taste.
Rose Hip Jelly
(Make this fresh as needed)
3 T powdered rose hips
Apple juice or apple cider
Mix a small amount of the juice in with the hip powder until you have a jam-like consistency, add more juice if needed to maintain consistency, serve. Refrigerate leftovers and use soon.
I hope you love these recipes as much as I do. Enjoy!
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