Sorrel is one of those plants
that is easy to grow but no one seems to grow it anymore. Valued for
centuries as an important early spring green, it is a lemony delight
that should be grown in every garden. Sorrel is high in potassium
and vitamins A and C.
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. Pureed Sorrel
is satisfying sauce for eggs or fish. Tougher cuts of meat can benefit from
Sorrel's acidity by being wrapped in the leaves and then stewed or braised.
Young leaves can be preserved by freezing in a bit of olive oil. Older
leaves can be dried.
|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