Sorrel is an aromatic herb known for its sour taste, which is reminiscent of lemon peel.
Sorrel's distinctive flavor is due to oxalic acid, which is present in many foods, but is especially concentrated in this herb. Although oxalic acid can be harmful, when consumed in excess, it is perfectly safe to eat in smaller amounts.
Although sorrel should be used carefully, so that it doesn't ruin the balance of a dish, it is an extremely versatile ingredient, which can be used raw or boiled to add brightness to countless sorrel recipes - from heavy meat dishes, to invigorating teas.
As a general rule, any recipe, which requires lemon juice can also be supplemented with the inclusion of sorrel.
Due to the sharp sour taste of sorrel, it is best used in combination with stronger ingredients, as it can easily overpower milder ones. This herb pairs well with fatty fish such as salmon, as well as creamy cheeses, egg dishes, dressings and toppings.
Sorrel is cooked usually in soups and included in pasta dishes to add brightness and acidity.
Sorrel is also a great addition to a mix of spring greens.
Here are some ideas for sorrel:
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