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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.
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.
Three to five days fresh.
RECIPES & TIPS
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.