The Sorrel Family
July is a lovely time to be alive! Especially as a kid.
How many of you remember walking in the woods and finding puckery, acidic sorrel at this time of year?
It was Wood Sorrel, it looked bright green with yellow flowers and seeds reminiscent of a tiny banana, interestingly like shamrocks and good enough to put in my mouth. What an addictive surprise! Like the first “sour patch” experience.
The sorrel family is varied: there’s wood sorrel, French ( or round leaf) sorrel, sheep sorrel, red vein sorrel, a favorite (in micro form) of chefs everywhere…and the larger leaf sorrels. I grow the red vein for salad and decor and the larger leaf French for a delicious sauce or soup, a suitable, saucy foil for oily fish or the traditional Ukrainian/Jewish soup Schav. Follow me over to Seasonal Recipes for that recipe.
Sorrel is easy to grow in Maine. Think of it as the northern gardener’s lemon.
It is an early perennial, thrives in moist soil and cooler weather. It tolerates shade, and can be used either raw or cooked. Acidic and lemony by nature is contained an abundance of Oxalic Acid. It deserves a place in any potager or herb garden and probably on your table.
Now, let’s dig into the Schav!
