enchanted green: my herb garden

Sorrel


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June 2004

Sorrel is a plant that has its leaves growing right out of the ground- it's a pick as you do kind of plant that keeps replenishing itself as it grows and even self-sows its own seeds. Grow it once and you'll have it forever, although sorrel plants should be divided and replanted every few years. In fact, I forgot I had planted some, and at first, thought it was a weed that just wouldn't go away until I asked a friend of mine who is a lettuce farmer to ID the plant for me. Now I treasure its existence. Ours does really well in partial shade, even where it gets so much shade that it has never flowered or gone to seed. Sorrel has long been a staple in French and European cuisine. It has a tart, lemony flavor with subtle spinach overtones, so it can be substituted for spinach in any recipe. The young tender leaves are wonderful in salads and in cream of sorrel soup, which can be served either cold or hot. It is also a wonderful addition to sandwiches and omelets. The leaves have a tenderizing effect and can be use to wrap meats and seafood before broiling.

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