Sorrel Leaves

Rumex acetosa.

Part of the buckwheat family, Sorrel is popular in French cuisine. The French word for "Sour" is Sorrel.

A perennial herb with a zesty, slightly sour taste, the Sorrel leaves are used to add a hit of flavour to salads & other dishes. 

Younger, smaller leaves are best for salads where as older and bigger leaves can be using in cooking, sauces and soups.

Ideas for use include:

• Use in marinades & dressings
• Partner with avocado in a sandwich
• Add shredded leaves to scrambled eggs, frittatas & omelettes
• Stir into soups or casseroles
• Add to potatoes, and stir into a white sauce for a zing
• Eat raw in salads

Use fresh, but leaves can be kept in the fridge for a couple of days or blanched then frozen.

Don’t cook sorrel in aluminium pans (the oxalic acid reacts and gives it a metallic taste). 

Sold by the bunch. 

Available all year with limited supply in winter. 

Naturally grown and lovingly picked by hand to exacting standards, here on SA's Fleurieu Peninsula.