The Effortless Delight of Growing Sorrel
If there is one crop in the garden that requires very little effort for the sustained reward it is definitely sorrel. Its a prolific perennial that crops from early spring right through the summer and can be eaten raw or cooked. Plant once, and reap the benefits year after year as the plant keeps on appearing and producing leaves pretty much whatever you do to it. I grow mine in pots and the only tending I do is an occasional cull of the larger leaves, and removing any flowering stalks that appear which promotes new growth.
Here at Rogues Haul we have a couple of varieties, broad leaf sorrel and red veined sorrel. I find the red veined sorrel quite bitter, so use it far less than the crunchy light green broad leafed variety.
Culinary Uses of Sorrel
With a distinctive acidic lemony flavour, the small young leaves are a great addition to salads, the larger leaves better suited to gentle cooking. If using in salads, pair it with milder leaves as it can clash with other strong flavours such as rocket. When cooking it will wilt significantly, rather like spinach, but overcook it at your peril as it not only loses flavour, it turns a really off-putting sludgy green.
There are may options for using sorrel, not least as the base for my beloved pesto sauce. As it is quite acidic in flavour you are best to temper it by mixing the sorrel with either basil or parsley in roughly equal quantities to mellow it out a bit, and no need to add any lemon juice! I would suggest sticking with pine nuts for this version but that's just my personal preference.
Simple Sorrel Sauce Recipe
There are lots of recipes out there for using sorrel in a sauce, some as simple as melting butter, adding the sorrel with a splash of cream and wilting gently, serving immediately. Others use an egg yolk to thicken, but while this is a delicious addition, for those with less kitchen confidence, it can be daunting as the egg can be prone to scrambling if it gets too hot. If adding eggs, I tend to do this off the heat, or as the legendary Mary Berry suggests, doing this in a bowl over simmering
water which, although more involved, will protect the egg yolk from overcooking.
Ingredients
For my really simple version (that serves 2 very generously), you will need:
150ml fish stock (if using a stock cube, then you will only need to use about a quarter of it)
A splash (around a teaspoon or so) of dry sherry or vermouth
2 tablespoons of full-fat cream cheese
2 tablespoons of crème fraîche
A bunch of sorrel, stalks removed and shredded finely (about 8 medium leaves)
Salt and pepper
A splash of water to slacken off the sauce if it gets too thick
Instructions:
Add the stock to the pan, splash in the sherry, and bring to the boil.
Stir in the cream cheese until it melts, then stir in the crème fraîche.
Lower the heat and season with salt and pepper. To adjust the consistency of the sauce, either add water to slacken or more cream cheese to thicken until you reach the desired result.
Remove the stalks from the sorrel and roll the leaves up into a fat “cigar”. Slice across the width of the roll into fine shreds.
When you are ready to serve, simply add the sorrel, stir for a couple of minutes, and take off the heat.
Perfect Pairings with Sorrel
Sorrel sauce pairs wonderfully with a variety of dishes. Here are some ideas to complement its tangy, lemony flavor:
Fish and Seafood
Grilled Mackerel: The rich, oily texture of mackerel is balanced perfectly by the acidity of the sorrel sauce.
Salmon: Whether smoked or grilled, salmon’s robust flavor pairs well with the fresh tang of sorrel.
Scallops: Pan-seared scallops with sorrel sauce can make for an elegant and delicious dish.
Poultry
Chicken: Grilled or roasted chicken breasts or thighs can be elevated with a drizzle of sorrel sauce.
Duck: The richness of duck meat is complemented by the bright, acidic notes of sorrel.
Vegetables
Asparagus: Steamed or grilled asparagus with sorrel sauce is a delightful combination.
New Potatoes: Boiled new potatoes with a bit of sorrel sauce can be a simple yet flavorful side.
Spinach: Wilted spinach with sorrel sauce adds a nice touch to any meal.
Eggs
Scrambled Eggs: Adding sorrel sauce to scrambled eggs or an omelette can make for a luxurious breakfast or brunch.
Eggs Benedict: Replace the traditional hollandaise with sorrel sauce for a unique twist
So there you have it, one crop that you can easily grow, but are unlikely to be able to buy readily.
For the small space it takes up, it really packs a punch, can be eaten raw or cooked and crops throughout the growing season. Go on, give it a try!
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