Inventory, lb : 18.75
This item was last sold on : 07/02/22
Garden sorrel grows in thick mounded clusters and can range from 30 to 150 centimeters tall. The multi-stemmed plant is erect and bushy and blooms small reddish-green flowers in the summer. It produces large dark green leaves that have an elongated arrow-shape. They have a distinct sour note and sharp lemony tang due to their oxalic acid content. This trait has earned it the name "sour grass".
Sorrel is available year-round.
Garden sorrel, sometimes referred to as Broadleaf sorrel, is a perennial herb botanically classified as Rumex acetosa. It belongs to the buckwheat family and is often confused with French sorrel, but is in fact a separate species. Both produce green spinach-like leaves that can be prepared in similar manners, but Garden sorrel is a larger plant with stronger flavors.
Sorrel is an excellent source of potassium and vitamins A, B, C, D, E and K.
Sorrel may be used raw as salad green or a fresh herb, or sautéed similarly to spinach. The young leaves are tender and mild, best for fresh eating, while larger leaves become sharp and bitter, best for cooked applications. Sorrel makes an excellent puree, for sauces or soup. Complimentary flavors include, hard aged cheeses, cream, eggs, fish, caviar, oysters, lentils, potatoes, spinach, onion, shallot, mustard, parsley, tarragon, mint, chervil and nutmeg. It is recommended to only use a stainless steel knife when cutting sorrel, and to refrain from cooking in metal pots all together as its high acid content discolors and erodes metal cookware.
Garden sorrel is an ingredient on Essiac tea, an anti-cancer treatment originally formulated by the Ojibwa Indians and still taken today. It inhibits cancer cell growth by eliminating free radicals in the body as well as offering antibacterial properties which kill E. coli and other harmful germs.
Garden sorrel is native to Europe and Asia and was grown as a popular herb and vegetable throughout history. Many European gardens contained the plant until the more mild French sorrel was developed in the Middle Ages. Today it can be found in most temperate climates throughout the world, and thrives in moist, damp soils. It is easily propagated by dividing its large deep-reaching root system, and should be regularly clipped back to encourage new tender growth.
Restaurants currently purchasing this product as an ingredient for their menu.
|Alila Marea Beach Resort||Encinitas CA||805-539-9719|
|Javier Plascencia||Bonita CA||619-295-3172|
|InterContinental Vistal Kitchen||San Diego CA||619-501-9400|
|Home Kitchen Culture||San Diego CA||619-302-7655|
|Third Corner Encinitas||Encinitas CA||619-417-9251|
|Piatti||San Diego CA||858-454-1589|
|Miho||San Diego CA||619-365-5655|
|Third Corner Ocean Beach||San Diego CA||619-223-2700|
|Kingfisher||San Diego CA||619-861-8074|
|Semola||La Jolla CA||858-247-9670|
|The Tavern||Coronado CA||602-628-5890|
|Bleu Boheme||San Diego CA||619-255-4167|
|Lauberge Del Mar||Del Mar CA||858-259-1515|
Recipes that include Garden Sorrel. One is easiest, three is harder.
|Trini Gourmet||Sorrel Drink|
|Becks and Posh||French Style Sorrel Soup|
|Not Derby Pie||Soup of Fresh Shelling Beans and Sorrel|
|David Lebovitz||Ottolenghi's Fried Beans with Sorrel, Feta & Sumac|
|Amateur Gourmet||Salmon and Sorrel Troisgros|