Sorrel

Sorrel
Key facts
Used for soups, sauces and salads, sorrel is a fresh green leaf with a slightly sharp, lemony flavour. Look out for it in late spring. Popular in this country in Tudor times, it used to be known as 'sour grass'.

Much loved and used for sauces and soups in France, sorrel is not so widely known here. Yet it's easy to grow and well worth including in a herb garden. It has leaves similar in appearance to spinach and indeed tastes like a sharper version of spinach.

Because of this sharpness very little of it is needed – a couple of handfuls, about 1½ oz (40 g) is enough to make a delicious soup.

 
Related Recipes
Barbecued Sardines with Summer Herb Sauce Serves 4

Barbecued Sardines with Summer Herb Sauce

One of the best things about summer has to be barbecuing - and sardines lend themselves to this method of cooking. Finish them off with a luscious herby sauce for a true taste of the Mediterranean.

 
 
 

 

 




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