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Sorrel Cooking Tips

Source: Brooklyn Botanic Garden Record , Herbs and Cooking, Sal Gilbertie, 1990

Sorrel imparts a lemony taste, so cut back on lemon juice or vinegar if using it in a recipe.

Use in soups, sauces, dips, dressings, topping a baked potato.

Cut leaves into small strips (chiffonade). Cook in a skillet with a little unsalted butter and
refrigerate. Or, freeze by pureeing leaves and pack into freezer containers for use during the
winter. See Freezing Herbs for tips.

Use larger leaves as a wrap for scallops. Steam cook fo 3-4 minutes and serve with lime butter

Add sorrel last minute of cooking to keep its green color.