Sorrel refers to a perennial vegetable from the genus Rumex. Sorrel leaves have a sour, lemony flavour and are used to enhance soups, salads, sandwiches, omelettes and sauces, especially in French cuisine. The vegetable becomes less tart when it is cooked. Sorrel contains high levels of potassium, vitamins A and C and is sometimes used for medicinal purposes. It grows from early spring until the first frost and can be used fresh or refrigerated for up to two weeks. If you want to enjoy sorrel throughout the winter, you can freeze puréed sorrel or its whole leaves.
- Skill level:
Things you need
- Clean towel
- Plastic bags (or airtight container)
- Olive oil
- Food processor or blender
- Cling film
- Ice cube trays
Remove sorrel leaves from the stalk, if necessary. Rinse the leaves thoroughly and pat them dry with a clean towel.
Label a plastic bag or airtight plastic container with "Sorrel" and today's date.
Place the rinsed and dried sorrel leaves in the plastic bag or container. Seal the bag or container, removing as much air as possible and place it in the freezer.
Purée sorrel leaves and a few tablespoons of olive oil in a blender or food processor until the herbs form a paste.
Spoon the sorrel paste into an ice cube tray. Cover the ice cube tray with cling film to form an airtight seal.
Place the wrapped ice cube tray in the freezer.
Remove the frozen cubes from the tray and place into a plastic bag or airtight container and label them with the date using a marker.
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