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How to prepare sorrel

Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.

422K 3.4/5 based on 196 reviews

Last modified on: October 6^th 2010

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For 300 g, you will need:

1 300 g sorrel
2 1 tablespoon white (spirit) vinegar
Total weight: 315 grams

Change these quantities to make: 100 g 150 g 300 g 600 g 900 g

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Resting	Start to finish
24 min.	10 min.	34 min.

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Step by step recipe

Stage 1 - 2 min.

Put sorrel leaves into warm water with 1 tablespoon white (spirit) vinegar. Stir well, and leave to soak for 10 minutes.

Stage 2 - 10 min.

Remove sorrel from water, discard any discoloured leaves, and drain the remainder.

Your aim now is to remove stalk and central vein.

Stage 3 - 1 min.

To do this, fold leaf in half lengthways...

Stage 4 - 1 min.

...and with scissors, cut along about 2/3 length.

Stage 5 - 20 min.

Do this for all leaves, then dry them on a cloth or better still with a salad spinner.

Remarks

Sorrel is very delicate, it doesn't freeze well and cooking time should be as brief as possible.

Keeping

Several days in the fridge, in a closed jar.

Source

Maison.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
< 1	< 1 gr	< 1 gr	0 gr
0 %	<1 %	<1 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
< 1	< 1 gr	< 1 gr	0 gr
0 %	<1 %	<1 %	0 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Sulfites

How much will it cost?

For 300 g : 5.20 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipe

Avocado mousse with sorrel

Avocado is rarely paired with sorrel, yet they go well together as the slight acidity of the sorrel balances the smooth richness of the avocado nicely. In this recipe they are combined in a cool, fresh avocado and sorrel mousse, served here with eggy bread fingers.
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Herb salad

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Sorrel is often used with salmon, and very successfully, but it goes very well with scallops in this recipe, given a boost with Noilly Prat vermouth.
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See all recipes that use it

This recipe uses (among others)

	Sorrel: You can get more informations, or check-out other recipes which use it, for example: Avocado mousse with sorrel, Salmon with sorrel, Creamy rice with green asparagus and sorrel , Scallops with sorrel and Noilly Prat, Sorrel soup, ... All
	White (spirit) vinegar: You can check-out other recipes which use it, like for example: How to prepare broccoli, Mackerel Fillets in White Wine, Provençal remoulade sauce, How to prepare a lettuce, Béarnaise sauce, ... All

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