Sorrel
On this page: Overview - Use - Keeping - Remarks
Overview
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.Use
| 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. |
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.Last modified on: April 28th 2018
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