I’m not sure whether to describe sorrel as a ‘humble green’ or not. It’s zingy, it’s surprising, it’s versatile. Maybe not humble. It’s just that it’s around all the time, a dependable green.
If you search the web for ‘what to do with sorrel’, you’ll likely be recommended fish dishes. You can do that. Like parsley and dill, sorrel is classicly paired with fish. Do not stop there, though.
The young, small leaves of sorrel go well in a spring salad. Or a winter salad. For me, this plant is evergreen, always on hand. I’m sure it could be added to smoothies too, adding a citrust punch! But without the imported fruit.
My favourite recipe is a dhal. Chukka Kura Pappu. Simple and warming. And it uses a load of sorrel leaves. This plant crops so abundantly, you’ll be glad of the recipe suggestion. The plant also self-seeds if you let it – a good one to have in your forest garden, or in a 5+ litre pot in your yard.
The image is of Sorrel Green de Belleville, which we sell seeds for in our online shop. A large leaved variety, reportedly bred in the 1730s in France. We also will soon have plants of Profusion ready, which doesn’t go to seed so has leaves for even longer through the year.
Note: as with any food you haven’t eaten before, approach with caution and don’t eat a lot the first time. Sorrel contains oxalic acid, which gives it what we interpret as a lemony flavour, so please satisfy yourself of any health effects.
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