Sorrel is a perennial green that can be used like spinach.  Some say it has a lemony taste and I have heard it referred to as lemon spinach.  Sorrel goes well with fish, eggs, salads, on sandwiches in place of lettuce, in pesto, and most famously: Sorrel Soup

Sorrel is easy to grow and can handle some shade.   Use the smaller leaves fresh or cooked and the larger leaves in cooking.   Keep the flower heads trimmed for a longer harvest.

Sorrel contains oxalic acid so avoid cooking in aluminum (which is a good idea anyway) or cast iron pans.

Sorrel recipes


About Beuna, Garden Inspire

As a garden coach, Beuna Tomalino has had the opportunity to help others grow their own food organically. Educated in Ornamental Horticultural from Utah State University and self taught in organic methods and multiple methods of gardening she helps others grow food no matter where they live. Beuna recently released the book Herbs to Know 2: Wild Medicinal & Edible Plants which she co authored with Kathy Wilson, Master Herbalist.

Posted on August 24, 2011, in Herb Recipes, shade tolerant herbs, sorrel and tagged , , . Bookmark the permalink. Leave a comment.

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