March 28, 2014
Most Americans probably haven’t had the opportunity to try sorrel, a surprisingly spritely, bright green herb. The flavor of the tangy, lemony leaves should earn this easy-to-grow herb a spot in every home garden and kitchen.
–Tabitha Alterman in Mother Earth News
Read more about the virtues of French sorrel, a sturdy permanent edible in a previous post. It’s incredibly tough and does well in a container. In France, it’s used as a garden edging. To find seed sources for French sorrel, check the Seed and Plant Finder.
Read more about Dark Green Leafy Vegetables and Other Foods that Fight Cancerat the website of The American Institute for Cancer Research.
My favorite recipe using French sorrel is Sorrel and Almond Pesto Pasta. Discover other recipes for sorrel in this Mother Earth News article.
The same article characterizes sorrel as “compact and tolerant of pests, cold, heat, wet weather, droughts and general neglect.” I can attest to that but if you want more growing tips or information on varieties of sorrel, read How to Grow Sorrel. For sorrel recipes check out The Zingiest Garden Green
