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Sorrel is one of those plants that is easy to grow but no one seems to grow it anymore. It is an early spring plant that singles that brings early flavor to the kitchen. When other herbs are just starting to wake up, Sorrel is already plentiful. The Sorrel in the picture above grows happily under the shade of a Dwarf Myrtle. It gets about four hours of direct sun. The only problem we have with our Sorrel is getting to it before the bunnies do! We solved this by planting enough for both of us. Sorrel is a sumptuous lemon flavored herb best enjoyed in early spring. Older leaves may be dried and added to winter soups and stews. Or, try dipping fresh sorrel leaves in egg batter and frying quickly for a crispy side dish. |
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Deep Fried Sorrel |
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| 1 cup flour 2 eggs, separated 1 tablespoon olive oil 3/4 cup warm beer salt and pepper to taste Sorrel leaves, washed and dried Whisk flour, egg yolks, olive oil, warm beer and salt and pepper until just blended. Just before using, whip egg whites until they peak. Holding the stem end, gently dip leaves into batter and let excess drip off. Fry in hot oil until golden. |
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Sorrel makes a great addition to our |
Cultural Information Height: 2 Feet Hardiness: Perennial Flower Color: None Characteristics: Full Sun Uses: Culinary |
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