Kitchen Dictionary: sorrel

Any of several varieties of a hardy perennial herb in the buckwheat family, all with some degree of acidity and sourness. Sorrel has a sharp, lemony taste. The most strongly flavored variety is garden or belleville sorrel, also called sour dock and sour grass. The mildest variety is dock sorrel (spinach dock or herb patience dock). As sorrel matures it becomes more acidic. Sorrel leaves are shaped like spinach leaves and range in color from pale to dark green. The leaves are very high in vitamin C and have many uses. Young, tender spring leaves can be used as a salad green, and are also used in cream of sorrel soup. Sorrel can be cooked like spinach, or mixed with cooked spinach or chard for a sharp, lemony flavor. Fresh leaves are used by some to soothe canker sores.

Ingredient

Season: available year-round

How to select: Chose bright green, crisp leaves. Avoid woody stems or leaves that are yellow or wilted.

How to store: Keep in a plastic bag in the refrigerator up to 3 days.

How to prepare: blanch, puree, saute

Matches well with: butter, celery root, chervil, cream, eggs, fish, mustard, olive oil, pepper, potatoes, spinach, stuffings, sugar, tarragon