Plant, Grow, Eat, Repeat
Plant, Grow, Eat, Repeat
Sorrel is a leafy green vegetable that can also be used as an herb and cultures around the world have been growing and using it for centuries. Sorrel is from the knotweed family, the same botanical family as buckwheat and rhubarb and you may hear it going by another name “dock”. You may have seen… Read More »
Sorrel is a leafy green vegetable that can also be used as an herb and cultures around the world have been growing and using it for centuries. Sorrel is from the knotweed family, the same botanical family as buckwheat and rhubarb and you may hear it going by another name “dock”. You may have seen young tender Sorrel most often found in Salad mixes here in the U.S.
This multi stemmed plant produces dark green leaves that are shaped like arrows. They have a sour taste characterized by a lemony tang and this is from their oxalic acid content earning them the nickname sour grass. Sorrel can be harvested again and throughout the growing season as long as you remove the flowers before maturity to keep the plants producing leaves into the fall. Save those flowers and dry them for tea! Sorrel is typically available year-round making it a culinary favorite as there are plenty of opportunities to experiment with different recipes using sorrel.
Sorrel is best known for and enjoyed raw in salads or vegetable dishes or as a herb in salad dressings. It can also be used wilted in soups or
stews or cooked in egg dishes such as omelets, frittatas and quiches or stir fried or baked into various delectable dishes. Cooking will mellow the lemony taste a bit making it a perfect side dish accompaniment to fish or chicken entrees. Sorrel has also been used to make teas and dressings. Try pureeing sorrel for sauces and using it with potatoes, lentils, fish and eggs.
Our culinary & educational specialist Miss Jenn has prepared this delicious and warming Sorrel Potato Carrot Soup to satisfy your taste buds during these unpredictable weather days in March. Get the recipe here.
Farm Kitchen Tips – use only stainless steel knives or pots when chopping and cooking sorrel as the high acid content (due to oxalic acid) may cause discoloration.
The sorrel growing in our green house is red and has a tangy lemony flavor. Remember, if picking young leaves it’s best to eat them raw and if adding them to salad you may need to make adjustments to vinegar or lemon used in the dressing. The more mature leaves are better cooked while the young tender leaves are best for fresh eating.
Here’s a simple herb dressing to start your introduction to this multipurpose herb. Blend a handful of leaves mixed with basil and ⅓- ⅓ cup of good olive oil in your blender. Once mixed add ¼ cup of apple cider vinegar, season with salt and pepper. Use this dressing for salads, marinades or for roasting seafood, chicken or potatoes.
Best wishes from our farm kitchen to yours! xo
