Sorrel is one of my favorite spring and summer farmers market finds; I make sure to scoop up a couple bunches anytime I find it. But when I get home, even though this leafy green is no longer new to me, the same question always pop into my head: “What to make with sorrel?” Sorrel can be pretty tart and even acidic, but it can be so exquisite when paired well: It has a fresh bite that epitomizes spring, and while it can be too much to eat on its own as a raw salad, there are so many dishes that brighten tremendously with a smattering of this tender green.
Most folks use raw sorrel as an accent, but young spring sorrel can be wonderful tossed into salads, making for a nice citrusy bite. You can even drop a handful in the blender before blitzing up your smoothie . This is the kind of green that will refresh you, wake you up, and remind you that it’s spring. When it’s cooked, however, sorrel’s tartness wanes, making it a wonderful complement to chicken or fish and an excellent candidate for homemade sauces.
When picking out a bunch of sorrel, look for leaves that are bright green and firm. If they seem a touch yellow, leave them. Often when sorrel is cooked, its vibrant leaves turn a bit murky or even brown — this is totally normal and won’t affect the flavor.
Here are five recipes to help you use up a bunch of fresh sorrel.
When in doubt toss a big handful of sorrel leaves into whatever green salad you're whipping up. It's lemony zing instantly livens up even the most basic of salad bowls.
Less creamy than creamed spinach but just as luxurious, this is the simple spring side you need, especially when you add a few handfuls of lemony sorrell.
Rather than baking the sorrel leaves into the quiche as you would with other leafy greens, like spinach, you'll add a mess of the leaves on top when serving. This move preserves the sorrel's bright, lemony flavor to give the quiche a fresh twist.
Topping a rich-tasting salmon fillet with herby sorrel-spiked butter is always a good move, whether you cook it sous-vide style, in the oven, or on the grill.
Combine sorrel with other spring greens like arugula and spinach or use it all by itself in this vibrant pesto that perfect slathered on flatbread or tossed with pasta.
If you're not quite sure how to use up a handful of sorrel, pasta (of any sort) is always a delicious solution. This recipe calls for ricotta dumplings, although any kind of gnocchi (even a bag of cauliflower gnocchi), tortellini, or ravioli will work.
Megan is a freelance writer, recipe developer and cookbook writer. Her first book, Whole-Grain Mornings , (Ten Speed Press) is available in bookstores nationwide.
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