Why You Should Try Sorrel

Sorrel is a delicate, leafy green that’s great in soups, sauces, and salads. Learn how to pick choose, store, and prepare this yummy spring veggie!

If you’ve never tried sorrel before, you are in for a treat! It might look a lot like other leafy salad greens, but it has a bright, almost citrusy flavor. You can serve it up raw or cooked.

How to Choose and Store Sorrel

When you’re hunting for fresh sorrel, you can use the same criteria that you use for other fresh spring greens. Nava Atlas shares some handy tips on how to choose the freshest greens this spring, and all of her rules apply to sorrel as well as arugula, watercress, and baby bok choy. Here are her basic tips:

  • Purchase your greens on the day you want to cook them. I can tell you from experience that this is especially important with sorrel. It’s a sad day when you have to toss a bunch of greens right into the compost because they turned to mush overnight!
  • Avoid wilted, discolored leaves – I am a big advocate for ugly produce, but when it comes to delicate spring greens like sorrel, go for pretty.

That’s pretty much it in the choosing department. When it comes to storing your sorrel, the best tip I can give is this: DON’T. But if you do need to store your sorrel for a day or so, here’s how:

  • Keep it dry. Wrap it in a dry cloth napkin or paper towel to absorb any moisture.
  • Do not prewash. Right, so this is basically saying “Keep it dry” again. But it’s that important. Dry, dry, dry!
Sorrel Pesto

Try sorrel instead of basil for a fresh take on traditional pesto!

How to Cook with Sorrel

When you’re ready to cook your sorrel, make sure that you wash it well. This herb grows close to the dirt, so you’ll want to rinse it well in a bowl of cold water, then pat the leaves dry gently. Some folks say to remove the stems, but unless they’re very woody, I tend to leave them. Sorrel is expensive, so I try to use every last bit of it!

Need some ideas for cooking with sorrel? Try one of these yummy spring recipe ideas:

  • Sorrel Pesto – Use this as a dipping sauce for bread or toss it with pasta. Sorrel’s citrusy flavor really shines in a simple pesto.
  • Spring Vegetable Stew – Stew up sorrel along with lots of other seasonal spring veggies, and you are in for a treat! Keep this recipe plant-strong by using olive oil instead of butter or margarine.
  • Sorrel Salad – This simple salad comes together in a flash and really highlights sorrel’s tangy goodness.

166 comments

Jacqueline S.
Jacqueline S.about a year ago

There is a wonderful Sorrel soup the Polish make. No grandma would miss growing it.

Charmaine C.
Charmaine C.1 years ago

Thank you. As a result of your article I bought a package of sorrel seeds for sowing. I can't remember ever eating sorrel.

Karen K.
Kay K.1 years ago

I had sorrel in an edible foods class. It was lemony and good.

Graziella Veri
Graziella Veri1 years ago

Thank you,liked,noted and shared

Althea Greer
Althea Greer1 years ago

Is this the same plant the drink is made from?

Jonathan Harper
Jonathan Harper1 years ago

ty

Val M.
Val M.1 years ago

Thanks!

Loesje vB
Loesje Najoan1 years ago

Sorrel looks new herbs for me. Thanks Becky.

Elena T.
Elena Poensgen1 years ago

Thank you :)

federico bortoletto

Grazie.