Sorrel: Perennial Green

History

Sorrel is a perennial green that sprouts in early spring. It is a traditional European cool season crop.  Although less common in American gardens, it deserves a permanent spot in your garden.  It looks like spinach or arugula but this leafy green has a lemony zesty tang.  Oxelic acid gives it the sour taste.  (Same substance found in rhubarb which is in the same family) It's nickname is sour grass. 

Sorrel is the common name for three different species common garden sorrel or sour dock, French sorrel, or mountain sorrel.  All three have a history of being collected in the wild and grown in the garden.

Sorrel has arrow shaped leaves and grows to about 12".  It prefers the cool spring and fall.  In summer it will quickly bolt sending up a tall flower stock. Sorrel will self seed if flower stocks are left.

Growing Sorrel

Sorrel can be grown from seed. Prepare the bed remember it will be a permanent planting.  Amend your soil with lots of organic matter.  

 It can be seeded directly in the garden when soil warms to 50 degrees F. Press  the seeds into the soil and cover very lightly. Thin the plants to 12" apart.

Sorrel will overwinter in the garden and be a welcomed early green.  Plants can then be propagated easily by divisions in early spring.

Harvesting

Harvest the outer leaves when they about 4 inches.  Keep the flower stocks trimmed to the ground and cut off older declining leaves to help keep younger new leaves sprouting.

Pests & Disease

Sorrel has few if any pests or disease problems.  Aphids may be an issue and can be squirted off with a hose.  I have never any pest or disease problems with sorrel.

Because of the oxalic acid in the leaves, deer tend to leave sorrel alone.

How to Use Sorrel

I like to mix fresh leaves in with salad greens. I enjoy chopped fresh sorrel in an omelet with Swiss cheese or in frittatas. Sorrel sauce is delicious on fish, salmon, or sautéed chicken.

There are some unique things about sorrel.  First it does not store long so pick what you will use in a few days.  The most usually thing is what happens when sorrel is cooked.  A pile of bright green sorrel will dissolve into a green pulp which is used to make sorrel sauce. 

A sorrel and Swiss cheese omlet.

Sorrel Sauce

Thick lemony sauce that works well with salmon, fish, sautéed chicken or eggs

Makes about 3/4 cup

2 Tbsp unsalted butter

1 medium shallot, minced

1/2 lb sorrel, washed, spun dry, stemmed, and chopped (about 5 cups)

2 Tbsp heavy cream

Salt 

Freshly ground pepper

Other herbs such as chervil and chives can be added

1.  Place the butter and shallot in a medium saute pan.  Cook until butter melts and shallot softens.  Add sorrel, cover, and cook, stirring once or twice until completely wilted about 4 mins

2.  Stir in the cream continue cooking and stirring occasionally until sorrel forms a course pulp.

3.  Season with salt and pepper.  Use immediately

Sorrel Sauce (A second option using less sorrel)

1. • 1/2 cup (packed) chopped fresh sorrel or spinach
   • 2 tablespoons dry white wine or chicken broth
   • 1 1/2 teaspoons minced shallots
   • 1 cup whipping cream
   • 1 1/2 teaspoons fresh lime juice
   • ground white pepper
2. Fish
   • 1/2 cup pecans (about 2 ounces)
   • 1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
   • 1 1/2 teaspoons chopped fresh basil or 1/2 teaspoon dried
   • 1 tablespoon butter, room temperature
   • 4 6-ounce salmon fillets

PREPARATION

1. For Sauce:
   1. Combine sorrel, wine and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consistency, about 12 minutes. Transfer sauce to blender. Purée until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.
2. For Fish:
   1. Finely grind pecans, tarragon and basil in processor. Blend in butter. Season with salt and pepper. Transfer to small bowl. (Sauce and nut mixture can be made 1 day ahead. Cover separately and chill. Let nut mixture stand at room temperature 30 minutes before using.)
   2. Preheat oven to 400°F. Oil large baking sheet. Arrange salmon on prepared sheet. Sprinkle lightly with salt and pepper. Spoon equal amount of nut mixture over top of each fillet.
   3. Bake salmon until cooked through, about 10 minutes.
   4. Meanwhile, bring sauce to simmer.
   5. Using spatula, transfer salmon to plates. Spoon sauce around fish.
   6.