If you've never tried sorrel, be prepared to pucker up. This spring green is packed with potent astringency and a lemony, citrus-like flavor. It bump up the acidic quality of salads (just use less vinegar or lemon juice), and is great eaten raw. It also cooks down quickly in a sauté pan. It gets "mushy," which makes it ideal for blending into sauces and vinaigrettes.
Eat It Raw
Sorrel adds some kick to this simple salad.
Use a variety of greens, or the flavor will be too assertive. We like mizuna, tat soi, and dandelion greens.
Make a Sauce
Sorrel brings new meaning to the term "green juice."
Sorrel combines with olive oil to make a simple but well-balanced sauce.
Sorrel + mint + parsley = salsa verde magic.