Apple and Lemon flavored green perennial herb used as a tangy salad green. It grows as a clump reaching 1 1/2' tall with leaves 2" across. It is a very hardy plant that will continue to flourish when the rest of your fresh garden greens are suffering either from heat or cold. Promotes digestion and considered a good complement to rich meals. Perfect for cream sauces with eggs, fish, salads, sandwiches, cheeses, veal, and pork.
Plant in full sun or for best flavor, a partly shaded area and allow 2 feet of growing space. Stays green all winter long for year round harvest. A large flower spike will bloom in summer so remove it unless you want Sorrel growing all over your garden.
Sorrel Soup
2 cups Young sorrel leaves
2 tbsp Butter
2 tsp Cornstarch
2-3 Sprigs parsley or chervil, minced
3 cups Chicken stock
2 Egg yolks
1 pinch salt
1 cup Light cream
Wash the sorrel leaves and cook them in the butter until just wilted. Puree' the sorrel and add other ingredients, dissolving the cornstarch first in a little stock, or whirl all together in the blender. Then cook the soup over gentle heat until slightly thickened. Serve hot or chilled, garnished with sour cream and chives, or with thin slices of lemon.
