This herbacious green has a complex and exuberant flavor with juicy stems and an almost rhubarb-like fruitiness. A real spring treat.
Keep refrigerated in a plastic bag.
This is my favorite soup growing up. My mother was born in Russia and grew up in Greece. Sorrel was a staple in our yard, right next to parsley. Borshch is not only made with beets and cabbage but also with this delicate and spicy sour leaves. Thank you for growing them and offering them to us.
Lovely, lush sorrel, with which my husband made soup, offsetting the sourness by incorporating mushrooms. I hope you continue to offer it!
Slender arrow shaped leaves are tart and a vibrant green when raw. When cooked, the color fades to yellow-green.
