In late late late spring, I planted sorrel. Actually, it was more like early summer. One Friday afternoon before closing time, I quickly popped into Bogles Garden City in Bentonville to see what herbs they had left. You see, I had an empty planter without anything in it as well as a lushly vibrant pile of fresh compost obviously wanting me to come dig in it one more time. At Bogles, the herbs were all picked over except for a smattering of mint and a few sorrel plants. Sorrel went home with me because the mint always misbehaves.
Sorrel completely intrigues me. Technically, it is considered a culinary herb although it more thought of as a green, like dandelion greens or spinach. Sorrel is best when used for soups, pureed, with spinach, or with egg dishes. Think of it like a slight savory herb with just an ever so whispery hint of lemon that quickly moves to overpowering if you use too much of it. What intrigues me about sorrel is that seems old-fashioned. Let’s face it, when was the last time you saw a recipe that calls for sorrel?
Since I had never used sorrel before buying that plant (let alone ever seen it although I understand it does grow wild and in many areas folks consider it a weed), I knew the first dish I wanted to use with it was in an egg dish. Here is the Fresh Sorrel and MushroomOmelet recipe I played around with and created for Taste Arkansas back in June. It is so delicious and savory and just perfect with buttery omelets.
|this recipe was crafted for TasteArkansas, which was sponsored content
Imagine my surprise and delight to come across another sorrel dish this week from Mimi Thorisson, owner of the French-based food blog, Manger. If you love a good storyteller with beautiful and inspiring photos, her blog is for you. Tucked in this story is a recipe for sorrel soup that sounds absolutely perfect. Heather fromHeather’sDish highlighted Mimi last week and I am now in a serious food-blog-crush. Help me!
So, what’s next?
My sorrel is still thriving and producing crop after crop. First things first, that soup is on my must list. Next, I just read that I can freeze the leaves and thaw them out later for soups. Okay, I can do that.
What about next year?
Good news, sorrel is an herb that comes back each year. Not only while I get to keep my current container, but now I will start plugging clumps of sorrel throughout my yard.
I highly recommend you put it on your garden plant list.