This herbacious green has a complex, fresh and exuberant flavor with juicy stems and an almost rhubarb-like fruitiness. A real spring treat; try it with fish, in soups, or added to a salad.
Certified Organic and Real Organic.
Keep refrigerated in a plastic bag.
Everyone seems to recommend the lovely tangy crispy greens in soup- beware. While this has the look of spinach, it turns quite olive and into a highly distasteful looking glump in soups. Rather, try it with romaine, purple onion and red cabbage. It’s a delightful tangy addition to any salad that spritzes up other lettuce or greens. I loved it. VERY tangy. But in soup, it was a disaster. Blech!
My husband make really delicious warming soup with sorrel and mushrooms, blended. The sorrel is sour and the mushrooms complement that beautifully and give the sound body. One of my favorite soups!
We enjoyed the bag of sorrel we got very much. It was very fresh and it made a lovely sorrel soup from this recipe that I found that keeps the bright green color by only adding the sorrel at the end after the soup has been fully cooked (with potato base). The sorrel is chopped into a paste with butter (Of course using FTY butter). https://mycancalekitchen.com/sorrel-soup/
It didn't like the plastic bag, but it's doing much better in the salad spinner.
Slender arrow shaped leaves are tart and a vibrant green when raw. When cooked, the color fades to yellow-green.
