Zesty Spring Sorrel by Amy Topel As a society, we are actively dumbing down our palates. We consume increasing amounts of processed foods and are losing touch with many traditional plant foods and the flavors that they bring to our tables. This is especially the case with fresh herbs. While we buy vegetables, grains and meats to prepare at home, we often flavor them with something that comes out of a jar. It's understandable, fresh herbs can be hard to find, expensive and difficult to use before they go bad. Buy a bunch of fresh tarragon and most likely you'll throw at least some of it away; and unless you live near a great farmer's market, you won't be able to find lovage, verbena or sorrel anywhere. If you're tired of using jarred sauces and dried herb mixes, why not grow some fresh herbs of your own? Many are perennials that require little attention, depending on where you live, and there is nothing like stepping out into the yard to snip off some fresh mint to toss into your lemonade or clipping fresh oregano from the pot on your windowsill for homemade marinara. If you have an outdoor garden area but haven't tried growing any herbs, you may want to start with sorrel. Garden sorrel (Rumex acetosa) and French sorrel (Rumex scutatus) are perennials whose leaves resemble spinach but have a decidedly lemony flavor. Native to Europe and Asia, sorrel has been used for thousands of years as a medicinal herb, culinary herb, vegetable and natural fabric dye. Sorrel now grows wild in the northern states but can easily be cultivated across the U.S. This perennial plant doesn't require much care; it thrives in full sun or part shade. In warmer climates, it grows year round; in colder areas, it reappears in early spring. If you want to plant some in your garden, you can buy organic garden sorrel seeds at www.naturalgardening.com and organic and heirloom sorrel seeds at www.seedsofchange.com. The lemony flavor of sorrel compliments fish, tofu, grilled vegetables and poultry. Eaten raw or cooked, it is used anywhere a lemon flavor is welcome. Add the fresh leaves to salads, salad dressings and mayonnaise, dips such as guacamole or hummus, grain pilafs or fruit salsas. When cooked, the leaves turn olive green and melt down into a thick puree, often incorporated into soups and sauces. The leaves can also quickly be sautéed with leafy greens, spring vegetables or mushrooms. Sorrel doesn't last long in the fridge, so if you buy it at the market, use it as soon as possible. Like many other greens, sorrel can be dirty so make sure to rinse it thoroughly in cold water just prior to using it. Sorrel is high in vitamins A and C. Like many teas, rhubarb, ginger, cashews, bananas and spinach, sorrel contains oxalic acid which binds with calcium, leading to reduced calcium absorption. The resulting compound also can cause kidney stones, those at risk for kidney stones or those that have gout or rheumatism should avoid eating garden sorrel. Blanching the leaves before using it reduces the oxalic acid content. Don't let the oxalic acid content scare you off. It contains less oxalic acid than spinach, and eaten in moderation, sorrel is a delicious and nutritious addition to your diet. Vera Eisenberg provided the following recipes. She is a graduate of the Culinary Institute of America and completed her externship at Chez Panisse in Berkeley. She has worked at Felidia and Verbena in New York. She currently is a pastry chef at Sette Enoteca e Cucina in Brooklyn and is working on her forthcoming book Sensual Strudel. She also is a food stylist and recipe developer for the Food Network. Of sorrel Vera writes: "My father brought back sorrel plants from Hungary about thirty years ago. He gave me two plants, which over the years I have divided and shared with friends. He is gone now, but every spring when the first of sorrel plants green up in my garden, I thank him for my inheritance." Sorrel and Watercress Soup Ingredients 4 tablespoons butter 1 large yellow onion, peeled & coarsely chopped 1 medium carrot, peeled and coarsely chopped 1 sprig fresh thyme 3/4 pound red boiling potatoes, peeled and coarsely chopped 1-1/2 cups chicken or vegetable stock 8 cups sorrel leaves 2-1/2 cups watercress leaves, plus additional fro garnish 1/3 cup half-and-half Salt and freshly ground pepper, to taste Method Melt butter in a large saucepan over medium-low heat. Add onions, carrots and thyme. Cover and cook, stirring occasionally, until carrots are tender and onions are soft, about 20 minutes. Add potatoes, stock, and 3-1/2 cups of water. Season with salt and pepper and bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, partially covered, until potatoes are tender, about 20 minutes. Increase heat to medium-high, add sorrel and watercress, bring to a simmer then remove from heat. Allow soup to steep for 10 minutes, then puree in batches in a blender. Strain through a fine sieve back into the saucepan, stir in the half-and-half and taste and adjust the seasonings. Re-warm gently over medium-low heat. Serve garnished with watercress leaves. Eggs Poached in Sorrel Sauce Serves 6 Ingredients 6 large eggs 1 tablespoon extra-virgin olive oil 1 large clove garlic, finely chopped 4 cups sorrel leaves Salt and freshly ground pepper, to taste Dash cayenne (optional) 5 to 6 tablespoons freshly grated Swiss Gruyere cheese Method For the sauce, place oil in a saucepan over medium heat. Add garlic and sauté about 30-40 seconds. Add sorrel, salt and pepper. Simmer for 4 to 5 minutes. Taste to adjust seasoning if necessary. Crack eggs and gently place in a single layer over sorrel mixture. Season eggs lightly with salt, pepper and cayenne, if desired. Cover and poach until set about 5 minutes. Sprinkle grated cheese over the top of the eggs. Place under broiler to melt cheese. Potato Gratin with Sorrel Ingredients 2 tablespoon olive oil 4 cups sorrel leaves 1 cup light sour cream 2 pounds russet potatoes, peeled, thinly sliced 3 shallots, sliced 1 tablespoon salt 1 teaspoon black pepper Method Preheat oven 350 degrees. Heat 1 tablespoon of the olive oil in a sauté pan, add the shallots and cook until translucent. Add sorrel leaves, sprinkle with salt and cook for a few minutes until they melt down. Remove from heat, stir in the sour cream and set aside. Heat the remaining 1 tablespoon of olive oil in a cast iron skillet. Line the bottom of the pan with one layer of potatoes, placed in concentric circles and cook without stirring until the potatoes have browned. Add the remaining potatoes and cover with the sorrel sauce. Cover with foil and place the pan in the oven and bake until potatoes are tender, about 30 minutes. Image courtesy of the Jackson County Master Gardener Association. © 2006 The Green Guide Institute
i tried growing sorrel, but it didn't like it here. But i end up using bee balm for the lemon flavor, tarragon and mint (which is easy to grow), oh and parsley and dill (grow in a pot inside in winter). since this is a food forum, i was gonna mention that a lot of people underestimate cabbage (probably because it makes most people fart a lot), it's really good for you and stores great too.
