Sorrel





Sorrel
 Sorrel is a periennial herb. It can be grown in both pots and in the garden

 Sorrel leaves can be added to salads, pureed into soups and sauces. It has a quite tart taste and  has a fresh tangy sourness. In salads it adds a fresh tanginess and can liven up a salad.

 Sorrel doesn’t like heat but it will produce well during spring and fall.

 There are several types of sorrel for consumption, these include the following:

 Common Sorrel, French Sorrel, Red-veined Sorrel, and Sheep’s Sorrel.

Common Sorrel is a deep rooted perennial that will last for years and years if it finds a spot it likes. It has a sharp flavor and somewhat large, arrow-shaped leaves.

 French Sorrel has a milder flavor than does common sorrel, with smaller and more rounded leaves.

 Red-veined sorrel has deep red veins running through its leaves. It has a very mild, almost un-sorrel-like flavor with very little of the tartness usually associated with this plant.

 Sheep's sorrel grows wild in much of the United States, it is foraged rather than cultivated.



 For longer storage, rinse it clean, pat it dry, and roll the leaves up in paper towels before putting them in the plastic.

 Have more sorrel than you can use? Cook the leaves in a bit of butter until they wilt and fall apart. Freeze this "purée" to add to soups or stews for a taste of spring in the dead of winter.