One of the dishes that I had at a New York City restaurant over the weekend was made with a sorrel granita. (I’ll have more information about the specific restaurant later in the week.) I had never tasted anything like it before. The flavor exploded in my mouth with each bite. It was a sharp and tart taste that didn’t mellow with each bite – it stayed delightfully surprising each time I put the fork in my mouth.
I was unfamiliar with sorrel, so I did a little research on it when I got home. It’s an herb that is best used right after it’s harvested. Herb Companion says it’s easy to grow in full sun or partial shade during the spring or fall. In warmer states, sorrel is already in season and it will be in season here in New Jersey in about a month.
I’ll be planting my garden in a couple of weeks, and I think I’m going to add sorrel. Here are a few recipes that I’m thinking of trying with it.
French Sorrel Pesto – I can imagine that the sharpness of sorrel makes it a great addition to a basic pesto. The pesto can then be used on pizza or pasta.
Sorrel Soup – This cold pureed soup is a simple soup made with chicken broth. Substitute vegetable broth, and it becomes vegetarian.
White Peach and Sorrel Salad – Balsamic vinegar, grapeseed oil and honey come together as a dressing for fresh ripe peaches and sorrel leaves.
Pecan Crusted Salmon with Sorrel Sauce – A sauce made with sorrel, cream, shallots, white wine and lime is spooned around crusted salmon for a brightly colored dish.
Butter Braised Radishes with Sorrel – Fresh sorrel leaves are scattered over radishes that have been braised in this 15-minute side dish.
Do you grow or cook with sorrel? How do you prepare it?