Have you seen this plant?
Now that I know what it is, I’ve eaten it, and my body has a relationship with it, I see it everywhere! I think I mistook it for clover. You’ve probably come across it weeding your vegetable garden beds or maybe as you mow. When we are repotting trees at the Sandhill Nursery here in Western North Carolina, sour grass has often made a home in the pot alongside the sapling. Pluck it from the pot, the garden bed, or the ground and take a bite; I bet you’ll forever more think “Citrus!”, “Vitamin C Boost!” or “Lemon!” It was introduced to me as tasting like the candy Sour Patch Kids. Of course Nature has an equivalent with less sugar and packaging.
Commonly called sour grass or oxalis, and more officially known as wood sorrel, it’s found throughout North America. Look for the heart-shaped leaves. It has yellow flowers and little seed pods that look like miniature okra–all are edible. Like many vibrantly-colored foods, it’s got heaps of Vitamin C, and also Vitamin A and potassium. Vitamin C is needed to absorb iron, so you may want to brighten your iron-rich meal with a few sprigs of sour grass to help absorb the mineral.
Less Might Be More
Sour grass contains oxalic acid (which is found in a lot of veggies–beets, swiss chard, turnip greens, spinach…). Our bodies produce oxalic acid naturally, so consuming too much sour grass in one sitting may create an imbalance and cause distress to the intestines. As always, pay attention to your body after consuming it: Did you like it? Do you feel energized after eating it? Do you crave it? When you see the plant, does it make you smile? If so, it’s probably an optimal food for you, or at least to consume in moderation.
Try Sour Grass on this Lettuce Wrap!
Mix your favorite nut butter (I often use sunflower) with lemon or lime juice and add chili or cayenne pepper powder. If you are cutting back on chilis, try curry powder or smoked paprika and cumin. Make a salsa with shredded carrots and mango. For smaller appetizer-sized wraps, lettuce works well. For a larger, burrito-like experience, try collard greens.* Spread the nutbutter, top with the salsa. Add a few “hearts” of sourgrass and some pepitas or sunflower seeds. Wrap up the lettuce and stick with a toothpick for structural support, or roll the collard around the fillings like a burrito and enjoy!
*I also add purple cabbage, a splash of white balasmic vinegar, fennel and black sesame seeds to the salsa to fill out the burrito. You can also top with avocado and/or whatever sprouts you have sprouting!
You can also add sour grass to your ice water for a refreshing summer sip, or garnish any special drinks with it for a sour twist!
Whether you pluck the plant for a quick, edible experience while gardening or add it to a fancy meal, stop and thank Mama Earth for her creativity in such bursts of flavor and life!
