Garden Herbs – Sorrel

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I don’t know about you but I am ready for Spring. This week it is pure sunshine and, violá – The garden springs to life.  We have a few weeks before I can put out all of the plants but there are some perennials are in their prime right now.  The sorrel is one of these plants.  I saw it peek through the mulch, then before I knew the plant was huge.

I know what you’re thinking – What do I do with Sorrel?  I used to think the same thing.The small Sorrel leaves are wonderful in salads but just blink and then they grow to strong to eat raw. I have found it difficult to find sorrel in the stores.  On occasion, I can find it at the farmers market.  The best way to enjoy Sorrel is to incorporate it into your herb garden.  Once it is established it is a force to be reckoned with.  One of the ways I have found to combat the sorrel plant is to make a sauce from it.  Once a week we have roasted chicken and it’s nice to have the tart green sauce to complement it. Other ways to enjoy the sauce is salmon or other seafood.  We have tried it on steak but really don’t care for the flavor with beef.  The lemony sorrel is like a good French mustard, it has a tang that compliments delicate flavors.  When cooked down into a sauce it becomes lush and velvety.  It’s the perfect compliment to chicken, seafood, or a pork loin.Sorrel is a green that does not hold it’s color well so if you are looking for a vibrant green sauce then mix it with spinach.

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Sorrel Sauce

 

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This sauce is lush and velvety complimenting the delicate flavors of chicken, seafood or a roasted pork loin. The sorrel leaves have a faded color when cooked so if you like a vibrant green sauce add spinach for the color. For a rich sauce use cream as your liquid, for a lighter version I like a mix of white wine and chicken stock. If I am roasting a chicken I make the sauce in the pan juices and thin it out with water , wine or vermouth.

Ingredients

• 4 Cups of Shredded Sorrel Leaves, washed and stemmed
• 8 leaves spinach, optional
• 1 large shallot, diced
• 2 tablespoons unsalted butter
• 1 cup chicken stock, white wine, cream or or a mixture
• Coarse sea salt and freshly ground pepper

Instructions

1. Melt the butter in the small skillet or saucepan. Soften the shallot in the butter. Add the sorrel with the spinach, if using, and cook until wilted. Add the chicken stock, white wine or cream, and simmer until the flavors blend. Serve warm.

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