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Sorrel

This 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.

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Last modified on: September 5^th 2024

Origin

There are generally 2 types of sorrel: garden sorrel with light-green leaves.

But there's also a wild sorrel that grows (in Europe), usually in hedges or fields that aren't mowed.

You'll easily recognize it by the top of the plant, which has the shape of tiny red "petals", grouped together in stems.

These are the leaves we use, darker green, small at the top of the stem...

...and larger at the bottom.

If you're in any doubt as to whether it's sorrel or not, the easiest way is to taste a leaf, and you'll soon know whether it's sorrel or not.

Use

From fields or gardens, see how to prepare sorrel.

Keeping

Sorrel can be frozen, but the result is hardly worthwhile.

Remarks

The 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.

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