Right now the forest ground is covered with wild forest sorrel/forest clover – when you go for a walk in the forest you just have to look down, and you will spot them. Wild forest sorrel is a small, relatively common herb. It grows especially in nutrient-poor areas, and where the soil is much better, anemones will quickly take over the area completely. So go for areas in the forest like at the foot of the big trees. It is a beautiful and very tasty herb. Delicious in butter sauces for pasta and fish – and incredibly delicious made into a herb butter.
Homemade wild forest sorrel butter
200 grams of butter
2 handfuls of wild forest sorrel
1 tsp. Dijon mustard
2 pinch of salt
Wash the wild forest sorrels. Put all the ingredients into a food processor and mix it until it all gets a nice creamy consistency and there are no big lumps of makes. Take some parchment paper and put the butter on the paper. Roll it into a sausage or shape it into a square or use a butter form. Put it in the refrigerator and enjoy it later with, for example, a delicious large potato baked in the oven. The forest sorrel contains oxalic acid like rhubarbs. Large amounts of oxalic acid are toxic. This means that you should use them in smaller quantities. So don’t eat all the butter yourself but share it with some friends – it’s all the more cozy. Remember, you can also freeze the butter.