Wild Green Sorrel Tart

Slice of wild and sweet sorrel tart by forager Rachel Lambert

According to my Danish friend Tue, this is what green tastes like!

The colour and flavour of this tart is heavenly! Fresh sorrel leaves add a wonderful lemony tang to desserts and savoury dishes. I used Common Sorrel (Rumex acetosa) for this recipe, but you could use cultivated sorrel or a different wild variety that grows abundantly in your area.

Here I share the recipe. Common sorrel is also one of the plants I cover in my book; Wild Food Foraging in Cornwall and the Isles of Scilly and on Spring Foraging Courses. It is also in my Wild and Sweet cookbook, along with this step-by-step recipe.

Wild sorrel page - common, wood and sheeps sorrel, how to identify, use and forage

taking a slice of a wild sorrel tart for a foraging event

Wild Sorrel Tart recipe

I remember squatting in a field in West Cornwall and plucking fresh sorrel leaves from amongst the grass. Stuffing them in my pockets, I scurried away to trial another mouth-watering sweet sorrel tart. Here’s my winning version. Rich and tangy, it is perfect served on its own.