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Fresh Bulk Sorrel

1 - 5 lbs (avail. in organic or non-organic)

Starting At $63

  • Includes Fedex Overnight Shipping
    • All perishable products (such as meat or seafood) are sent with gel packs via
      either Fedex Priority or Fedex Standard overnight. Almost all non-perishable
      items (such as dried mushrooms or dried peppers) are sent via FedEx Ground
      or UPS Ground, which takes 2-7 business days for delivery. A few items
      are shipped via regular mail. The shipping method for each item is noted on
      each item page.

      Items that ship via Ground can be upgraded to overnight shipping (for a fee)
      by contacting us immediately after placing your order.



  
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  • Product Info
  • Storage
  • Recipes & Tips
  • Reviews

Size:

Choose 1, 2, or 5lbs

Features:

 
Available either organic or conventionally raised
Freshly cut & cleaned

Season:

Available Year Round

Sorrel is an exotic herb with a pronounced sour flavor. Though its acid content is high enough to be used as a meat tenderizer or rennet substitute by some cultures, it mellows out considerably when cooked in butter or cream.


Storage: Wrap fresh sorrel in a zip-top bag and store it in your refrigerator’s crisper drawer.
 
For preserving leftover sorrel, try cooking it down in butter (perhaps with other ingredients) into a sauce, then freezing the sauce in ice cube trays so it’s easy to thaw only as much as you want for a particular dish.

Shelf Life: Three to five days fresh.


Sorrel’s sour flavor lends itself to use brightening cream soups and other rich dishes. Raw, it can add considerable bite to salads. When cooked in butter, however, it becomes more mild and is a great choice for sauces (try using it in pesto as a basil-substitute for an interesting twist) or inclusion in omelets.
 
When looking for foods to cook with fresh sorrel, consider lamb, pork, salmon, veal (particularly veal sweetbreads), goose, potatoes, or eggs. Sorrel pairs well with other herbs like tarragon, chervil, lemon thyme, and lemon verbena.
 
Note: Because sorrel is so acidic, it can impart undesirable flavors and colors to your food if cooked in cast iron or aluminum cookware.

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