SORREL

Rumex acetosa

Low maintenance, high flavour. What more could you ask for? Sorrel prefers the cool seasons of spring and fall, quickly bolting to seed as the weather heats up.

PLANT

Spring.

HARVEST

Sorrel can be harvested from late spring until autumn. Take only what you need and pick outer leaves for plant to continue produce greens. The average size is 60cm by 40cm wide.

EAT

The Sorrel herb is a tangy, lemony flavored plant that packs a punch. Younger leaves have a more acidic taste and mature leaves can be steamed or sautéed like spinach. It goes well alongside fish and in soups and stews.

PRESERVE

Best eaten fresh but can be made into a pesto to keep longer. Wrap leaves in moist paper towel and keep in the fridge to get the longest shelf life.

RECIPES

Try this pasta dish with sorrel.