Sorrel is on the Rise
We’re finally beginning to see some of the quintessential green things that tell us spring really is on its way. I know, technically it’s been here for a few weeks, but as we Seattleites know, the first day of spring and the first spring day are not one in the same. We have had a couple sunny days that hint at those visions of loveliness I see staring back at me from every food magazine cover. And my favorite websites are all flaunting new recipes that include things like spring onions, green garlic, fresh peas and asparagus, not to mention strawberries and rhubarb. These are the things I equate with spring so it’s ever so nice to see them slowly appearing on the scene.
Another spring favorite that has just begun to be harvested is sorrel. A green that is generally considered to be an herb, sorrel has a vibrant lemony taste that makes it a great addition to salads or simple sauces for fish or chicken. Its vibrant color quickly fades when it hits a hot pan, but the tart citrus flavor belies its dark color. Sorrel is deliciously fun to experiment with and a tasty reminder that warmer days are on their way. Something we all look forward to and a well-deserved reward for all the brave little plants that dared to peak their heads above ground during all the wet, chilly weather.
Thinking about cooking with sorrel? Watch this video on how to make Sorrel Chimichurri with Pepper-crusted Steak, or try this recipe for Sorrel Cream Sauce and read about how to create the perfect sear.