Wild Watercress and Sorrel Greens
The Quirky Foodster Team
Ingredients
- Watercress — 150 g (5 oz)
- Wood sorrel or common sorrel leaves — 100 g (3.5 oz)
- Salt — 1 pinch
- Butter, melted, optional — 1 tsp
Method
- Rinse the watercress and sorrel leaves well in cold water and pat dry.
- Roughly tear any larger leaves.
- Toss together in a bowl with a pinch of salt.
- If using, drizzle with a little melted butter just before serving.
Introduction: A simple raw dish of foraged watercress and sorrel leaves, their natural peppery and tangy flavours needing little more than a pinch of salt.
Cultural Background: Both watercress and sorrel are referenced among wild plants gathered for food in early Irish sources and glossaries, and their combination reflects the general early Irish reliance on foraged greens alongside cultivated crops; eating them raw as a simple dressed green dish is a plausible reconstruction consistent with their attested culinary use.
Tips: Sorrel has a naturally sharp, lemony tang; use it in moderation alongside the milder watercress if you prefer a gentler flavour. Serve immediately after tossing, as the leaves wilt quickly once dressed.
Variations: Naturally vegan without the butter. A little honey can be added for a sweet-and-sharp variation.
Storage: Best eaten fresh; does not store well once dressed.
Reheating: Not applicable; this is a fresh, raw dish.
Nutrition: Per serving (approx.): 35 kcal, 2 g protein, 3 g carbohydrate, 1.5 g fat, 2 g fibre.
FAQs:
Q: What does sorrel taste like?
A: A distinctly sharp, lemony tang, quite different from the milder pepperiness of watercress.
Q: Can this be made without foraging?
A: Yes, cultivated watercress is widely available, and sorrel is increasingly grown as a garden herb; both work equally well in this recipe.
- Watercress — 150 g (5 oz)
- Wood sorrel or common sorrel leaves — 100 g (3.5 oz)
- Salt — 1 pinch
- Butter, melted, optional — 1 tsp
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