Fresh Sorrel: Bright, Tangy and Refreshing!

Fresh sorrel is a vibrant herb known for its bold, lemony tang and slightly grassy undertones. Its sharp acidity gives it a refreshing quality that can brighten up a wide range of dishes. Unlike milder leafy greens, it has a distinctive sourness that intensifies when chopped or cooked, making it a unique ingredient in culinary applications. The texture of fresh sorrel is tender yet slightly crisp when raw, similar to spinach but with a more delicate feel. When cooked, it wilts quickly and can dissolve into sauces or soups, creating a smooth, velvety consistency. Because of its high oxalic acid content, sorrel takes on a pleasantly tart and almost citrus-like flavour that pairs well with rich, creamy or fatty ingredients.

Sorrel Cooking Suggestions

• Raw in salads: Adds a tangy bite when mixed with other greens.
• Blending: Blended into soups. it wilts down to a smooth, creamy texture.
• Wilting: Wilted into sauces, enhances cream or butter-based sauces.
• Sautéing: Sautéed with butter, it often its sharpness and brings out a mellow richness.
• Mashing: Pureed into dips or dressings, it provides a fresh, citrusy punch.
• Mixing: Into omelettes or scrambled eggs, it balances the richness of eggs.

Sorrel Serving Suggestions

• Seafood: Enhances the sweetness of salmon, scallops, and white fish.
• Poultry: Balances the savoury flavours of chicken or duck.
• Dairy: Works well with yoghurt, crème fraîche and goat cheese.
• Potatoes: Cuts through the starchiness in mashed or roasted potatoes.
• Spring vegetables: Complements asparagus, peas and cucumbers.
• Grains: Adds freshness to rice, quinoa and couscous.