Sorrel - what to do with

[Maggiethecat]

we have quite a bit of it and not sure why we grew it - perhaps just to add a few leaves to salads 🫤

because of its strong tart taste would like a few recipes for what to do with if anyone has any - thanks!

Sorrel drink is lovely, its a boozy christmassy Jamaican drink

https://jamaicanfoodsandrecipes.com/jamaican-sorrel-drink-recipe/

Oh wow. Ignore me, apparently that's a completely different type of plant!

My book has a lot of suggestions which are, basically, munge it up. For example as a drink (with yoghurt and buttermilk), as a soup (with lettuce. And potato, ofc), as a sauce (for fish or hard boiled eggs).or just puree it (a bit like spinach).
It also suggests a egg & potato salad or omelette.

😂 I know sorrel drink which uses the hibiscus plant but thank you!

I’m going to use it with fish today.
What’s your book called?

Just checking it's not the red veined type of sorrel? I planted that once and it has self seeded ever since and would be tricky to get red of! It's nice looking but it's one of those plants that's technically edible but is so bitter you wouldn't want to.
The normal green sorrel or buckler sorrel I put a little bit in salads for a green apple kind of taste. I imagine it'd be good in a green smoothie too.

Also I put a bit of lemon verbena in mexican 'arroz verde' and I bet sorrel would work with that- the greens are whizzed up together so just a little in there would give it a zing!

It’s an ingredient in Nettle pudding

And can be used in

In a does-what-it-says-on-the-tin way it is called "The Herb Book"
It was from St Michael (M&S) and I got it as a Christmas present in 1982!

Whilst looking on e-bay to see if you can get a copy (you can!), I noticed the Dr Hessayon Veg&Herb book, which I'd forgotten that I had. Attached is his - short - mention of sorrel. Perhaps you need to look for French recipes.

Thanks All! Will be chucking it into lots of stuff now 😊

Dismal weather all summer here in North East Scotland and my herb garden hasn't really taken off at all this year - apart from sorrel, which has gone mad. Jamie Oliver has a lovely sorrel and goats cheese risotto recipe, which we've been using a lot, otherwise I mix through salads or add to an omlette. Noone else in the family likes the sorrel omelette option though so it's become a staple wfh lunch for me.

@Novemberish - it is quite a strong taste, not sure I’ll grow it again especially since like you it’s quite rampant!

Can understand it working with goats cheese- cutting through the richness.

Sorrel soup is great & uses loads. It also makes a good alternative to lemon juice in cooked dishes that need a bit more acid (shred it finely & it cooks right down). I often add it to curries etc for that reason
It's a perennial, so if you don't want it to come back next year, you'll need to dig it out.

I use it to make sorrel soup with potatoes (made with chicken stock, can be served cold) and also add it to soup made with puy lentils. Both excellent. Sorrel sauce (melted in a bit of butter) is good with fish.

I don't use it much though, and cut it back hard a couple of times in the summer to keep the available leaves small. I also grew the red veined stuff and found it horrible to eat but pretty.