Manor Farm
Fringford
Bicester
Oxfordshire OX27 8DP
Broad leaved sorrel forms clumps of upright bright green foliage which have a sharp lemony taste. The young foliage is best for cooking with, the young leaves have a juicy, fleshy texture and are far nicer to use than the coarser, older ones. The leaves should be stripped from the stalks and midribs before use as these are stringy and tough. The lemony taste is quite strong so sorrel should be used sparingly in salads, sauces and soups.
~The leaves are excellent to add flavour to fish, whole fish can be stuffed with mint leaves
and then wrapped in several layers of large sorrel leaves before barbecuing or baking in the oven.
~The finely chopped or shredded leaves can be added to an omelette just before it has finished cooking,
or sprinkled lightly over poached eggs.
There are many recipes for sorrel soup, with sorrel either used alone or along with other milder flavoured vegetables.
Whatever the recipe sorrel does not need a great deal of cooking and should be added near the end of the recipe
A classic way to cook sorrel and makes a tasty supper with some crusty bread. Serves 4 – 6 people.
This is lovely with crusty bread, or for a more filling lunch try it with our Rosemary and Cheese Scone Roulade (under 'Herby Home Baking' in our recipe section).
Sorrel juice removes rust and mould stains, and an infusion used as a mouthwash soothes and heals sore throats.