Sorrel is a perennial herb with a bright lemon-green-vegetable flavor, if that makes sense. It is really hard to describe….lemon spinach maybe, but more tender than spinach. The leaves are very tender and sort of melt into whatever dish you use them in. They don’t look like much, looks are deceiving. The flavor packs a gentle punch unlike any herb I can think of.

I tell people to use it like you would basil; add sorrel to tomato sauce, or top pizza, make sorrel pesto or just add it to any salad. A handful of sorrel added to this super green pasta dish would be great! It brings a really bright unexpected note to anything.

It goes especially well with eggs and cheese dishes like omelettes or quiches, or anything creamy and rich.

If you haven’t ever had sorrel start with sauteing a handful of sorrel into some scrambled eggs. Once you taste it you will think of a million ways to use it.

You know how to scramble eggs, I know. Sorrel isn’t very photogenic, neither are scrambled eggs. I took a few pictures anyway to  show you how sorrel turns brown-green when cooked. I don’t think it is a bad thing, just know what to expect.

I use a handful of sorrel for every two eggs. I like to put a little spoonful of sour cream into my scrambled eggs right at the end of cooking, you don’t have to do that.

Absolutely delightful. Yes I said delightful. Delightful, not pretty.

I hope you try using sorrel. I think you’ll love it.

See you at pickup.

Mo