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Published on March 10, 2016

French Sorrel

March 10, 2016

French Sorrel

Farm Market/Growing Season:

Buying Tips:
Look for sorrel that is rich in green color. Avoid buying sorrel that looks faded and limp.

Sorrel greens are very delicate and tend not to keep for long periods of time. Keep sorrel in a plastic bag in the fridge for a few days. Do not wash them until you are going to use them.

Sorrel may be used as an herb or a green. Use chopped up like parsley, basil or mint, use in marinades, soups, or casseroles. It also may be used as a green; rip the leaves from the stem and use in salads or stir fry’s.

Key Nutrients:
Sorrel is rich in vitamins, minerals and dietary fiber. It is especially a great source of Vitamin A and C.

Complementary Flavors:
Chives, beans, leafy greens, oregano, parsley, thyme, squash, eggs, mushrooms, salmon, lentils and potatoes.

Sorrel Sauce


  • 2 cups sorrel leaves
  • 1 clove garlic minced
  • 1/3 cup yogurt or sour cream
  • 1 Tbsp chives slivered 
  • (garlic chives work well here)
  • Sea salt to taste


  1. If sorrel leaves are mature, fold each leaf in half lengthwise and pull out the stem along the entire length of the leaf. 
  2. If very tender, just remove the stems from the base of the leaf. 
  3. Tear the leaves into large pieces. 
  4. Put the sorrel, yogurt and garlic in food processor and puree until smooth. 
  5. Stir in the chives and season with salt. 
  6. Cover and refrigerate until ready to use. 
  7. This keeps well refrigerated over the course of several days.

Recipe source: “Vegetable Literacy” by Deborah Madison

Yield: 1 cup

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