Anyone got any good sorrel recipes?
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I pick very young sorrel leaves to add to salad (I grow the red-veined variety in a pot by the kitchen door). Or for shop-bought sorrel I cook it and serve it like spinach.
The French use it a lot with fish, especially pike.
The French use it a lot with fish, especially pike.
Wash the sorrel and a couple of syboes....spring onions....or other oniony things; the bulbs from the ransoms are good just now....and chop up sort of coarsely. A wee bit of peeled and chopped red pepper's good with it too.
Melt some butter in a frying pan, salt it, add the veggies and stir fry for a minute or so until it all softens.
Meanwhile beat up two eggs with a little milk or cream. Pour over and stir. Mould it with the spatula into a half moon shape. Add some grated cheese and turn it over....I grate some black pepper into that....and let it roast in the pan for a couple of minutes.
Good with toast or chips, or cold with salad
Melt some butter in a frying pan, salt it, add the veggies and stir fry for a minute or so until it all softens.
Meanwhile beat up two eggs with a little milk or cream. Pour over and stir. Mould it with the spatula into a half moon shape. Add some grated cheese and turn it over....I grate some black pepper into that....and let it roast in the pan for a couple of minutes.
Good with toast or chips, or cold with salad
Sorrel also works as a pudding, like bistort leaves, at this time of year.
Also used to make Dock Pudding, which is a mix of oatmeal ( you can use cornmeal) bistort, sorrel, nettles, onions and salt and pepper...I like mustard seeds in mine too)
Think of it like a British version of polenta
Also used to make Dock Pudding, which is a mix of oatmeal ( you can use cornmeal) bistort, sorrel, nettles, onions and salt and pepper...I like mustard seeds in mine too)
Think of it like a British version of polenta
It seems to be a peculiarly British thing. There used to be 30 acres of rhubarb fields near here (pre WW2) where the crop was forced and exported to France, Belgium, etc.,
My son's Italian girlfriend hadn't a clue what it was; totally unknown to her, and she grew up helping on her grandparent's smallholding that supplied the local restaurants and greengrocers.
My son's Italian girlfriend hadn't a clue what it was; totally unknown to her, and she grew up helping on her grandparent's smallholding that supplied the local restaurants and greengrocers.
I love sorrel, an underused herb in my oppinion.
The leaves and young flowering tips I eat raw as salad, hot in omelettes, stuffing and sauce for fish, and soup. The leaf is a mild diuretic, used for liver and kidney complaints; poultice for acne, boils and wounds; root is mild laxative. It contains oxalic acid, potassium oxalate, flavone-glycosides, vit C. The juice of leaves removes stains from hands and garments and produces dark brown dye.
However, do not overeat because of the level of oxalic acid; it should not be eaten by people with kidney or bladder stones.
The leaves and young flowering tips I eat raw as salad, hot in omelettes, stuffing and sauce for fish, and soup. The leaf is a mild diuretic, used for liver and kidney complaints; poultice for acne, boils and wounds; root is mild laxative. It contains oxalic acid, potassium oxalate, flavone-glycosides, vit C. The juice of leaves removes stains from hands and garments and produces dark brown dye.
However, do not overeat because of the level of oxalic acid; it should not be eaten by people with kidney or bladder stones.
I may be wrong but I thought the amount of leaves needed to be digested to cause issues was in the region of 'buckets'?
It certainly needs to be more than anyone is likely to eat in one sitting to be dangerous but it can cause upset
- the caution for stones applies to relatively small amounts though as far as I am aware.
