Preparation, uses, and tips
In the spring, when sorrel’s rather sour flavor is mildest, it is used in salads and
cooked as a vegetable. A few slivered young sorrel leaves add a refreshing touch to any
sandwich. The fresh young leaves can be combined with other herbs in salads, or cooked and
served like spinach, usually in combination with either Swiss chard or spinach. When more
mature and acidic, sorrel is used to flavor cream soups; it’s also pureed as an
accompaniment for meats and vegetables, and used in omelets and breads.
To puree sorrel, wash the leaves and pull off the stems. Then lay about two dozen leaves
parallel in a neat pile, roll into a fat cigar, and shred the leaves crosswise with a knife.
Place these shreds in a pan with a generous teaspoon (5g) of butter—or a little water,
olive oil, or cream—for each quarter pound of leaves. Over low
heat with occasional stirring, the leaves will melt into an olive green puree in about 15
minutes. The puree can be strained to remove any leaves, if you like.
Cream of sorrel soup is a famous Old World dish, and salmon with sorrel sauce is a popular dish in
Due to its high acid content, sorrel can cause a reaction in some metals. When cut, it will
discolor a carbon steel knife, as well as aluminum or iron cooking pots and silver serving
Belleville sorrel, also called sour dock and sour grass, is the most strongly flavored
variety of sorrel.
Dock sorrel, also called spinach dock and herb patience dock, is the mildest variety.
Gourmet food stores sometimes carry cooked sorrel in jars and cans.
While dried leaves are available, fresh sorrel is more flavorful.
Savory, dock (raw), chopped, 1/2 cup
Total Fat: 0.5g