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OverviewThis is a plant of which only the leaves are used. There is a wild species, very tasty, with small red and green leaves, and a cultivated variety with large green leaves.
|Pick off leaves, wash and dry them, then remove the central vein if it's large.|
|Add leaves to your recipe whole, it's not necessary to chop them because cooking reduces them a lot.|
For using raw, it's better to chop them.
KeepingSorrel can be frozen, but the result is hardly worthwhile.
RemarksThe wonderful green of sorrel leaves doesn't survive being cooked, and quickly turns a murky brown. Unfortunately, there is nothing that can be done to prevent this.
Last modified on: March 4th 2013