By Tasia Rivero

The Flavour
Related to rhubarb, sorrel has a tart taste, with a surprising hint of lemon. It’s a common ingredient in French cuisine.

Sorrel Goes Well With...
Chicken; veal; fish; cream, mixed greens; eggs.

Buying & Storing Tips
This exotic leafy green is hard to find in supermarkets, but is usually stocked in horticultural shops or farmers’ markets throughout the spring and summer. Buy bunches with leaves that are firm and smooth – woody stems and yellowing leaves are signs the sorrel is past its prime. Fresh sorrel can be kept refrigerated in a plastic bag for three days.

Preparing & Using Sorrel
Sorrel is delicious both raw and when cooked liked spinach, although steaming enhances its bitter taste! When eaten raw, the tough stems are typically removed from the flat leaves. For a unique twist, add fresh sorrel leaves to a green salad or try them wilted over low heat with butter as a savoury side to fish.
Chef’s Tip: It’s best to cook sorrel in a coated, non-stick pan. Using an iron or aluminum pan changes the leaves colour to brown.

Nutrition Info
Contains vitamins A and C, along with calcium, magnesium, phosphorus, iron and potassium.

• Saute your greens in an extra-large saucepan to accommodate the sorrel's delicate leaves.
  

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