Spring Sorrel: The Modern Green

Just when we thought we knew all about our greens, sorrel walks into the picture.

Sorrel, also called sour grass, is a leafy green epitomizes spring. The tender green can add a fresh lemon flavor to your seasonal dishes, but beware. The spade-shaped leaves are exuberant and have a slightly bitter, tangy quality. It is tart, herbal and sweet. It is a complex and yet compelling vegetable. What we are saying is that sorrel is not a replacement for romaine, but you should embrace the spring green because it will brighten your palate and your plate! The citrusy bite from sorrel will remind you that the winter is a time of the past.

From a nutritional standpoint, sorrel is full of vitamins and minerals. It contains a punch of vitamin A and C. However, it should be consumed in moderation because of its high levels of oxalic acid. This is why the vibrant greens will turn into a murky brown color when cooked. This is normal and does not in any way impact the flavor!

Even though the spring vegetable can be tart (and even borderline acidic), the sorrel can be exquisite when paired correctly. When cooked the sorrel’s tartness fades, but you can also enjoy sorrel raw as an accent flavor to you dishes. Introduce your palate to sorrel with these:

• Enjoy the distinct flavor of sorrel on your pasta with this easy pesto.
• Sorrel pairs wonderfully with fish. Enjoy the spring flavors with this salmon and sorrel sauce.
• Start your day with a sorrel and strawberries smoothie. We will toast to that!
• There are still a few crisp days in spring and they call for sorrel soup.
• Put this cheerful sorrel salad on your menu! Ingredient sneak peek: sorrel, apples, cranberries and roasted chickpeas.
• If you get your hands on a hefty bunch of sorrel from the farmer’s market, make this sweet sorrel tart.

Have you ever tried sorrel? What is your favorite leafy green?

photo credit: Satrina0 via photopin cc