Sorrel leaves may be added to soup and sauce recipes, or eaten on their own in salads. Sorrel has a sharp, slightly sour taste somewhat like kiwifruit.
This salad looks great served in the avocado halves and would also be a delicious sandwich filling.
Crisp, crunchy iceberg lettuce with creamy yoghurt and prawns make an ideal combination for a summertime salad.
The salad greens used in this recipe—curly endive and witlof—have a slightly bitter taste that is complemented by the peppery heat of the radishes and the cream cheese dressing.
Sorrel is a strong peppery green and adds a great flavour to soups. This soup is filling because of the rice. Adjust quantities of sorrel, stock and cream if you want.
If you make your own pasta, try this amazing pumpkin ravioli with a hazelnut cream sauce flavoured with sorrel.
Sorrel, sometimes called dock spinach, is a delicious wild herb with a taste a bit like kiwifruit. It makes a refreshing soup.
Sorrel has a bright taste, slightly sour, which makes it very refreshing in a pork rib soup. Serve with buttered bread.