This is a re-print from my new favourite book about Wild Food Foraging.  It's called Edible Wild Plants: Wild Foods from Dirt to Plate by John Kallas.  I'm hoping to post a review of it shortly. (anyone volunteers to do a book review?)Wood sorrel is a delicate herb with a beautiful sour flavour.  It's available from late Spring through to late Autumn.  Leaves can be gathered before, during or after flowering (as long as they've got good colour).  It's a "weed" in many gardens and back alleys around town.Ingredients...

Directions...

1. Begin heating the broth and thistle root (or potato) in a pot
2. Heat in a saucepan separately until hot; add olive oil and onion
3. Saute until the onion is soft and translucent and then add then add it to the broth pot
4. Keep at a mild boil for 10 minutes
5. Add wood sorrel, regain boil, and then simmer 10 minutes
6. Add salt & pepper as desired

Bon appetite!