Sorrel Sauce Recipe - How to Make French Sorrel Sauce (2024)

FAQs

How do you prepare sorrel for eating? ›

Bring a large pot of lightly salted water to a boil. Drop in the leaves and boil for one minute. Plunge leaves into a bowl of ice water to stop the cooking. Unfortunately, sorrel turns a sort of drab brownish green when cooked; many recipes counter this by adding some spinach to the recipe to perk the color back up.

Sorrel falls straight between herbs and greens. Use it as a leafy herb, like parsley or basil or mint, chopping it up to use in marinades and dressings, or stirring it into soups or casseroles for a bit of fresh flavor. Or, use it as a green, ripping the tender leaves into salads and stir-fries.

Young sorrel leaves can be eaten raw (tossed in salads, for example), but as sorrel grows, you will need to cook it. Because the herb is high in oxalic acid, don't cook it in a cast-iron pan.

Broad leaf sorrel has slender, arrow-shaped leaves. French or Buckler leaf sorrel has small, bell-shaped leaves, while red-veined sorrel has a slender, tapered leaf with the namesake screaming red veins throughout.

Sorrel (Rumex acetosa) is a plant that grows in mild climates worldwide. It contains oxalate, which gives it a sour flavor. Sorrel contains tannins, which have a drying effect that reduce mucous production.

Pregnancy and breast-feeding: Wood sorrel is UNSAFE for both mothers and infants. Avoid use. Blood-clotting (coagulation) problems: Chemicals in wood sorrel can make blood clot too fast. Stomach or intestinal disorders: Wood sorrel can irritate the lining of the stomach and intestines and might make ulcers worse.

Sorrel is a veggie with a tart, lemon-like taste when eaten raw, but cooking mellows the taste (similar to spinach). It's popular in French cuisine and is traditionally served with fish. French sorrel can also be mixed into soups, or baby leaves can be added to a salad for a citrus punch.

As a rule of thumb, any recipe that could benefit from a squeeze of lemon juice will also be complimented by the addition of sorrel. The pungent sour flavor of sorrel is best put to use when combined with rich ingredients, as it can easily overpower milder dishes.

It's also used medicinally, as it's touted to promote healthy digestion, decrease inflammation, and treat mouth ulcers. The two most commonly grown types are known as French and common sorrel. Compared with common sorrel, the French version is less bitter and grows taller with smaller, more rounded leaves.

Rumex alpestris) is a plant in the buckwheat family, used as a culinary herb. Its common names include French sorrel, buckler sorrel, shield-leaf sorrel, and sometimes the culinary name "green-sauce". L. Acetosa scutata (L.)

What does French sorrel look like? ›

Sorrel is a mound shaped plant growing in the form of a rosette. The leaves are lance-shaped, shiny green and can be from 6-12 inches in length. The flavor is very acidic and lemon-like.

A. The recommended dosage of sorrel is around ½ cup of sorrel leaves, which provides about half of your daily vitamin C and vitamin A needs. It is also rich in potassium and magnesium.

Sorrel is ready to harvest when the leaves are about 4 inches long. Tender leaves are best for eating. If you collect the older outer leaves through a process called “cut and come again,” you will have a steady supply throughout the season.

Sorrel has a vibrant tart flavor similar to cranberries or currants. It is most often served as a sweet tea over ice, though you can have it hot too. The flower is edible, and can make a bright addition to salads.

Sorrel is a herb with a sharp, lemony flavour. Highly regarded in France, where the leaves are used in soups and sauces, sorrel can also be served with fish and egg dishes. Only the younger leaves, available in the springtime, should be used in salads.

Sorrel (Rumex acetosa), also called common sorrel or garden sorrel, is a perennial herbaceous plant in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock ('dock' being a common name for the genus Rumex).

sorrel, any of several hardy perennial herbs of the buckwheat family (Polygonaceae) that are widely distributed in temperate regions and cultivated for their edible leaves. Sorrel leaves are typically pungent and sour and derive their flavour from oxalic acid.