Description

In times past it was used for medicinal purposes and as meat tenderizer. Scientific research has shown that compounds in sorrel have antiseptic and laxative effects. The tart, lemony flavor of sorrel has not yet been appreciated fully in North America. Sorrel grows from a single crown, much like spinach and loose-leaf lettuce.

Uses

Sorrel's broad leaves are used much in the same way as lettuce. Use the leaves minus the tough stem - fresh. Sorrel does not retain its flavor when dried.

Pack Sizes

Buying

Choose tender and fresh looking bright green leaves. Avoid limp, yellowing, or spotted leaves.

Preparing                             

Rinse and wash  leaves similar to green leaf lettuce. Dry with paper towel and use.

Serving Ideas

Sorrel is a wonderful addition to salads, sandwiches and omelets. Wrap meats and seafood in the leaves before broiling for a tenderizing effect. Sorrel is widely used in sauces and butters with seafood. Perhaps the most popular use is in the wonderful cream of sorrel soup.

Sorrel is not suitable as a garnish because it wilts quickly after harvest when exposed to warm temperatures. The small leaves can, however, can be used whole to adorn salads and cold foods.

Storing

Sorrel is highly perishable and does not keep well, even when refrigerated. Before storing it in the refrigerator, wrap a damp paper towel around the roots and place the vegetable in a perforated plastic bag; it will keep for 2 to 3 days but should be consumed as soon as possible.

Sorrel can also be preserved standing up in a glass of water, like flowers; change the water daily.

[Fresh Herbs] [Edible Flowers] [Gourmet Lettuces] [Baby Vegetables] [Exotic Herbs] [Salads]

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