Edible Wild Food: Sorrel
Today we’ve eaten the last of our sorrel until spring.
Where I grew up we had traveller families who passed through our village several times a year, and when they did, their children would join us in school for a few weeks. As they walked home, the traveller kids regularly foraged for food: hazelnuts in early autumn, mushrooms from early spring to late summer and sorrel from late spring. Many of us learned a little about free wild food from their visits, and while I’d never go mushrooming on my own, because I’m not confident enough about my identification of various fungi, I still forage for a wide range of foods: especially sloes, hazelnuts and elderberries.
