• Sunday, July 22, 2018

Sorrel Uses

Sorrel
June 6, 2012

 

 

Sorrel, like ramps, rhubarb, and asparagus, are one of the star ingredients of spring. The season for these crisp greens with a bright lemony taste ends in a few weeks, so be sure to pick up a few bunches for raw or cooked dishes. They’re ideal for creamy soups or sauces for fish, as well as salads and quiche.