Market Watch: Sorrel

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Market Watch: Sorrel

Sorrel (and its many varieties and names: garden sorrel, english sorrel, common sorrel, french sorrel) is showing up now in abundance at farmers markets and in gardens. It is a perennial (it comes back each year) herb, with super tender leaves that pack a ton of vitamins C and A.

It is incredibly easy to grow yourself, in a spot with full sun. We planted a small plant last year, basically ignored it, and this season it has not only returned, but is already 2+ feet tall.

The long, oval, slightly pointed, arrow-like leaves are thin, soft and delicate, like a baby lettuce leaf. What is most remarkable about this herb is its decidedly sour flavor. The name Sorrel is derived from the word sour, and is also, with a deliberate nod, the name of the sour-lipped daughter in Noel Coward's Hay Fever. A role I've played and adored.

Bright and tart, it is not unlike adding lemon zest to a recipe. The flavor mellows out a good amount when cooked, and is less pronounced in younger leaves. But to get it's full get its full zing, it can definitely be used raw.

Sorrel is wonderful added to salads, or pureed raw and frozen to brighten up winter dishes. It is a natural with eggs, potatoes, fish, or pureed in a cream sauce, and can be sauteed like spinach. My first experience cooking with sorrel, and still my favorite, is a Chard and Sorrel Soup found in Deborah Madison's vegetable-bible cookbook Vegetarian Cooking for Everyone.

Keep an eye out for this leafy green treasure at markets now and throughout the summer. Buy more than you need, and freeze some for when your heavy root vegetable winter month meals need some summery assistance.

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

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