Produce Briefs...
Cantaloupe Melon
The cantaloupe is defined by two elements: its roughly netted stone and green colored skin and its aromatic orange-coral colored flesh. When perfectly ripe, the flesh is juicy, unctuous and sweet.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Sorrel is available year round.
Description/Taste
Garden sorrel is the standard sorrel variety and an indispensable green in European and Mediterranean cooking. Its long broad kelly green leaves are tangy and succulent, much like the texture of spinach, with lemon undertones and an acidic finish which may be due to its high oxalic acid content.
Applications
Sorrel is a good complimentary herb to pair with rich fatty meats. It also makes a great puree, sauce or soup. It is recommended to only use a stainless steel knife when and if cutting sorrel. It is easy to tear by hand. Refrain from cooking in metal pots all together as its high acid content discolours and erodes metal cookware.
Ethnic/Cultural Info
Sorrel is widely used in French cuisine to make soup, tarts and the Troisgros brothers' salmon with sorrel sauce. In England, a popular sweet-sour sauce called greensauce was so commonly made with sorrel that sorrel itself came to be called "greensauce". Its acidic nature has given it the name "sour grass".
Geography/History
Sorrel is a perennial herb which belongs to the buckwheat family. Originating in the Highland areas of Southern France and then extending to neighboring countries, sorrel now grows naturally throughout the Northern hemisphere, including temperate regions of Western United States.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Sorrel. One
is easiest, three is harder.
Sorrel is available year round.
Description/Taste
Garden sorrel is the standard sorrel variety and an indispensable green in European and Mediterranean cooking. Its long broad kelly green leaves are tangy and succulent, much like the texture of spinach, with lemon undertones and an acidic finish which may be due to its high oxalic acid content.
Applications
Sorrel is a good complimentary herb to pair with rich fatty meats. It also makes a great puree, sauce or soup. It is recommended to only use a stainless steel knife when and if cutting sorrel. It is easy to tear by hand. Refrain from cooking in metal pots all together as its high acid content discolours and erodes metal cookware.
Ethnic/Cultural Info
Sorrel is widely used in French cuisine to make soup, tarts and the Troisgros brothers' salmon with sorrel sauce. In England, a popular sweet-sour sauce called greensauce was so commonly made with sorrel that sorrel itself came to be called "greensauce". Its acidic nature has given it the name "sour grass".
Geography/History
Sorrel is a perennial herb which belongs to the buckwheat family. Originating in the Highland areas of Southern France and then extending to neighboring countries, sorrel now grows naturally throughout the Northern hemisphere, including temperate regions of Western United States.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Donovan's Prime Seafood | San Diego CA | 619-906-4850 |
| Piatti | San Diego CA | 858-454-1589 |
| Firefly Beach | San Diego CA | 619-222-6440 |
Recipe Ideas
Recipes that include Sorrel. One
is easiest, three is harder.| Becks and Posh |
|
French-style Sorrel Soup |
| Not Derby Pie |
|
Soup of Fresh Shelling Beans and Sorrel |
