Sorrel

Sorrel is practically speaking, an ‘herb-vegetable’ or ‘pot-herb’ as it can be cooked like a vegetable, while it has a distinctive lemony flavour like an herb. It can be harvested at baby leaf stage and is a great lettuce substitute in salads and sandwiches as it doesn’t go limp. It is most delicious when cooked; and the flavour is delightfully acidic. It is a fantastic partner to fish, veal, eggs, and potatoes in soup or gratin.

It is hardy, fast growing and well-proven to be productive under almost any conditions. Its powerful lemony flavour can be tamed easily by blending it with other milder ingredients and it packs a nutrient punch containing iron, vitamin A, vitamin C, some calcium, phosphorus, potassium and magnesium.

Once established, it can be treated as a ‘cut and come again’ crop. The plant should produce greens for 8 to 10 years. Once you’ve got a clump going it needs no attention other than when you want to eat it.

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