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I've grown some Sorrel this year, 'cos the seeds were free!! It's growing well but what Do I do with it now. Can it be eaten like Spinach?
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Gardening requires a lot of water - most of it in the form of perspiration. Lou Erickson, critic and poet -
Loads of uses for fresh sorrel.
Use in salad as another leaf to lift the taste, use with fish - stuff, make a sauce, make a pesto sauce, use as you might chard or spinach.
I think the french make a soup using it.
Only one warning - I think I remember from somewhere that it does contain an active ingredient which should not be consumed in high doses. -
All of the above! It has a sharp, lemony taste which can be a bit over-powering on its own.
And it doesn't hold its colour like spinach but goes sludge brown with cooking!Last edited by PyreneesPlot; 17-07-2013, 04:16 PM.Le Sarramea https://jgsgardening.blogspot.com/Comment
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Strick it in salads, and beware, it will spread a lot.....Comment
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Thanks folks, Tried it as sauce with salmon and it was good. I think the taste is more prounced when it is cooked than when raw.Gardening requires a lot of water - most of it in the form of perspiration. Lou Erickson, critic and poetComment
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I'm about to start a patch of sorrel and am wondering how much it spreads? Was planning to stick it in with other herbs and salady stuff near my kitchen - will it take over? Thanks!Comment
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I have several plants...been there for two years, mine hasn't spread out too much - each plant is about 14 inch wide.Comment
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Thank you - that's perfect!Comment
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I've yet to make substantial use of my sorrel, but I have used it successfully in pesto and in egg salad sandwiches (just a couple of leaves shredded finely; the hint of lemony bite was just right against the rich eggy mayo combo.)
It's exceedingly sour however, so don't treat it like spinach as I did once. Shredded and steamed it was just appalling, just one forkful and I felt like I'd sucked on a lime. Yuk.Comment
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I've just bought some sorrel to plant in my new herb garden to be. Lots of recipes on the net if you google them but these posts are putting me off a bit.....hope I get some use out of it 😃
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It's a nice herb, used the right way. The key is to treat it as a flavouring to impart zest and lift to other things. A little bit in salad, a little bit in sauce, should be fine.Originally posted by robmarston View Post
As it looks a bit spinachy, my mistake was to treat it as a vegetable; trying to eat a big steamed pile of it neat, wasn't a great idea.Last edited by RosiePosie; 18-05-2014, 06:05 PM.Comment
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I was actually planning to treat it like spinach and do a big pile with butter..... Glad I've been warned 😃
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