French Sorrel--Part 2

French Sorrel is like a long-time and faithful friend–sometimes taken for granted, always there when needed, ever pleasant and refreshing. See a previous post on the virtues of sorrel.  

A friend remembers sorrel edging garden paths in France. That would be lovely, I think and a tribute to the use of the herb in French cooking. 

My sorrel is still usable year-round, though the flavor is stronger in the summer months. When I’ve not had garden lettuce, I’ve used what’s at hand—French sorrel in my salads.

Sunset, June 2013 was the source for my now favorite use for French sorrel. The shearing refreshed the plant and without complaint, it spends the summer in partial shade.

The ingredients are simple. 

Can I say I prefer the milder sorrel pesto to basil pesto?

I can make sorrel pesto almost year-round. French sorrel, definitely reliable and refreshing.