These Sorrel recipes will take your meals to the next level
We love the tangy, apple, lemon flavour of sorrel here at Goldbush, also known as common sorrel, garden sorrel or the Latin Rumex Acetosa.
Sorrel is a flavorful ingredient known for its sour, acidic taste reminiscent of lemon zest, the distinct flavor of sorrel is owed to a naturally occurring compound called oxalic acid, also found in spinach, chard and beetroot.
It has long, arrow-shaped leaves with a bright, emerald-hued color and is considered a herb and a leafy green vegetable.
For the full Sorrel Info Sheet including all the details below and the moreish Fennel kissed, cheesy sorrel risotto recipe that sounds intricate but is actually a rich yet simple flavour medley, Click Here to Download.
How to store Sorrel:
Thanks to its sturdy nature, sorrel has a longer lifespan than most herbs and can stay fresh in the refrigerator for 1-2 weeks. Sorrel should be stored in a plastic bag or container in the refrigerator with a paper towel.
Preparing your Sorrel:
This leaf is easy to prepare: just wash it well and remove the tough stalks. The leaves are generally best sliced thinly. Once shredded and added to a hot pan, sorrel wilts dramatically, rather like spinach (to which it is related). It also loses its bright green colour and quickly takes on a completely different hue – a dark brownish-green, But don't be alarmed by the sludgy tone; the flavour remains perky.
Sorrel tastes great with:
Pairs well with:
Cream, butter, potatoes, lentils, fish, eggs, goat cheese, bacon.
The best flavor substitute is lemon zest, to add a similar acidity to a dish. Other greens that work are Rocket, Mustard greens or Spinach with a squeeze of lemon juice.
Sorrel's Best Uses:
– Make it into a sauce for fish
– Omelets and scrambled eggs
– Stuffing for meat
– Shred sorrel and stuff it into fish
– Potato Salad
- Mushrooms (with butter)
- Black Beans
– Add to mixed-leaf and herb salads
– Add to chard and spinach anywhere you would use those
– Pesto, to use in pasta, on pizzas, or with grilled salmon
Here are 3 quick ways to use Sorrel:
Green Juice: Take a bunch of sorrel and juice it in a juicer with ginger, lime, mint, cucumber and 1 green apple.
Pesto: Add to your favorite pesto recipe or use in our Goldbush Green Dressing.
Salad: Add sliced sorrel to any salad of mixed leaves (or pair with kale for a fantastic combo).
Click the picture below to download all the info and recipes in a handy pdf.
How to Freeze Sorrel:
In order to retain the bright colour of sorrel leaves even after freezing, blend with olive oil or butter then freeze.
Take 4 cups sorrel leaves , stems removed and 2 tablespoons butter or olive oil. Pulse the sorrel leaves in a food processor until finely chopped. Add the butter or olive oil, and process until a smooth paste forms. Freeze in ice cube or muffin trays, or add directly to soup and stir in at the end of cooking.
Recipe inside the download: Creamed sorrel with poached egg on toast
A simple sorrel sauce is hard to beat, and a great first recipe if you've not cooked with sorrel before. It’s lovely as the base for a poached egg, but the same sauce, which you can soften with a splash more cream, is delicious with fried or grilled fish, particularly oily ones; it's also good with fishcakes. Or try it as a dressing for a cold chicken and potato salad.
Download the Sorrel Info Sheet for more recipes including the moreish Fennel kissed, cheesy sorrel risotto recipe that sounds intricate but is actually a rich yet simple flavour medley.