I've been eating sheep sorrel ("sour grass") with my family since I was a child, and it's one of the first edible salad greens my kids learned to recognize, in the wild. It's good for vitamin C, and delicious in salads, etc. Not safe to eat too much, as it can cause diarrhea, but really who would want to eat too much of something so sour, anyway? Still... as a condiment or mixed-salad ingredient, it's wonderful! I looked it up to see if it had any medicinal qualities, other than being a laxative and high in vitamin C, and found that it's used as both a diuretic and anti-inflammatory. Great! There's a great entry for it at Flora Health.
We have a surplus of sushi ingredients from Taliesin's birthday dinner (yesterday), so we thought we'd experiment with sourgrass sushi! It was delicious! The sourgrass punctuated the delicate rice and fish flavours very nicely!
Stuffed cheeks are a sure sign of enjoyment. :--)
For those interested in child-friendly chopsticks, this photo illustrates how we do it, with a little bit of rolled up foil or paper and an elastic band.
Now we think it would be a good idea to try a sushi meal made of wild seaweeds (can we even make Nori?!), wild plants, home-caught seafoods, and... something starchy that we can't think of just yet. Maybe cattail roots or shoots.
Maybe wild mushroom soup instead of miso?
(And what's with YouTube not understanding a portrait-oriented video? Hmph. So it's stretched.)
This is Tal's "seaweed taco":
... endless variety is available if only we allow ourselves to endlessly rejoice in and play with our food!