Sorrel has dark large elongated arrow-shaped green leaves that have a distinct sour note and sharp lemony tang due to their oxalic acid content.
According to food historian John Mariani, the word “sorrel” probably comes from the Old French word surele, meaning “sour.”
Lemony sorrel is super high in Vitamin C; just 1/2 cup of the leafy green provides you with about half of your daily Vitamin C needs. It is also high in Vitamin A and potassium and is a good source of iron.
Sorrel may be used raw as a salad green, a fresh herb, or sautéed similarly to spinach. The young leaves are tender and mild, best for fresh eating, while larger leaves become sharp and bitter, best for cooked applications.
Complimentary flavors include, hard aged cheeses, cream, eggs, fish, caviar, oysters, lentils, potatoes, spinach, onion, shallot, mustard, parsley, tarragon, mint, chervil and nutmeg.
Best stored in containers or bags in the refrigerator.
RECIPES
Sorrel And Hazelnut Pesto
1/2 c Hazelnuts
1 tsp Kosher Salt
1 clove Garlic
2 c Sorrel Leaves
1/2 c Olive Oil
1 tsp Lemon Zest
1 c Parmesan, Grated
In a food processor (or with mortar and pestle if you feel like it and have the extra time) process the hazelnuts and salt until the nuts are very finely ground. Add the garlic and process again until it is uniform with the nuts. Add the sorrel, about 1/2 cup at a time, when it gets too thick to process, start adding the oil slowly, alternating with the remaining sorrel until all incorporated. Stir in the lemon zest and grated parmesan and season to taste with salt. Serve with hot pasta like fettuccine or pappardelle or as a condiment with some grilled or poached fish or chicken. Another delicious option (or use your leftovers) is as a spread on bruschetta and topped with sliced cherry tomatoes. (https://sabrinacurrie.com/recipe/sorrel-pesto-recipe-west-coast-food/)
