Sorrel can be used in place of any green in any recipe, adding a crisp citrus zest. It makes a lovely addition to salads, and a bright garnish on any dish. It is also tasty served barely wilted in hot butter, much like spinach or chard.
Sorrel and Potato Salad
boil a pot of baby potatoes. Chop a handful each of fresh sorrel and chives. Mix together and dress with 1/2 cup sour cream, 1 Tblsp white wine vinegar, and 1 tsp. dijon mustard. Salt and pepper to taste.
Sorrel is an excellent accompaniment to fish and eggs. Try this sauce over poached fish, chicken, eggs Benedict or steamed veggies.
Wash and dry two handfuls of sorrel leaves. Remove stalks and chop roughly. Melt 3 Tblsp butter in a pan, add sorrel and freshly ground black pepper. Cook until soft, then puree with 1/2 cup heavy cream. Return to heat just to warm sauce; add more cream if needed.
Widely used in Europe until the seventeenth century, sorrel fell from favor over the following centuries. A leafy perennial with a tangy lemon flavour, sorrel grows easily even in poor soil and is among the first to provide nutritious greens after a harsh winter.