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