Tart, citrusy sorrel is a springtime delicacy that can be used to flavor dishes or as a vegetable.
“It’s delicious used raw, as an herb, any place you want a fresh sour tang,” says eight_inch_pestle. LNG212 recommends sorrel frittata. “There’s something about the slightly sourish/lemonish flavor that really works well with eggs.” eight_inch_pestle loves it in scrambled eggs: “Stir in a bit toward the end with a little cream cheese and smoked salmon and go find your running shorts, because you’re about to overeat.”
Sorrel makes a great sauce for salmon, says GretchenS. Sauté chopped onion or shallot and a bit of minced garlic, then add lots of sorrel (it shrinks when cooked) and heat until it breaks down into a paste. “It will turn a sort of muddy color,” she says, “but you won’t care once you taste it with your salmon—that is one of the great pleasures of spring for me!”
Discuss: Masses of sorrel