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

FAQs

How do you prepare sorrel for eating? ›

Steam leaves until wilted or cook them in a little butter. Sorrel cooks and reduces in volume quickly. The cooked leaves may turn a drab khaki color. Sorrel is best served in combination with other foods.

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 sort of looks like spinach; common sorrel has spear-shaped, deep green leaves, while French sorrel's leaves are a bit wavier. Both have reddish-brown flower clusters when allowed to bolt. French sorrel is said to be more mild (i.e., less sour) than common sorrel.

If you experience any adverse symptoms after eating it or are allergic to other plants in the same family, such as rhubarb, buckwheat, and knotweed, you may need to avoid it. It's also worth noting that sorrel contains oxalate, a common plant compound that can block the absorption of minerals like calcium (17, 18).

It bump up the acidic quality of salads (just use less vinegar or lemon juice), and is great eaten raw. It also cooks down quickly in a sauté pan. It gets "mushy," which makes it ideal for blending into sauces and vinaigrettes. Sorrel adds some kick to this simple salad.

How to Use Sorrel. Most folks use raw sorrel as an accent, but young spring sorrel can be wonderful tossed into salads, making for a nice citrusy bite. You can even drop a handful in the blender before blitzing up your breakfast smoothie.

Sorrel is a nutritional powerhouse, providing significant amounts of important micronutrients, including vitamin A, a fat-soluble vitamin that helps you to maintain healthy vision, skin, immune function, growth, and reproductive health and vitamin C, an important antioxidant that helps the body resist infection.

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.)

How do you get rid of French sorrel? ›

Glyphosate (sold under the brand name Roundup) will kill the entire plant, roots, and all; it is the most effective chemical solution. Other narrow-spectrum weed killers won't affect wood sorrel.

Wood sorrel is UNSAFE, especially when used when used in higher doses. Wood sorrel can cause diarrhea, nausea, increased urination, skin reactions, stomach and intestine irritation, eye damage, and kidney damage. Swelling of the mouth, tongue, and throat can make speaking and breathing difficult.

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) 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.

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).