Sorrel, also know as spinach dock or narrow-leafed dock, is popular throughout Europe and many food enthusiasts are beginning to discover it in the United States. It is a tart leafy herb that many compare to spinach. Sorrel is native to Europe and Asia, and it is difficult to find fresh in North America because it spoils rapidly once cut. North Shore Living Herbs® is able to provide you fresh sorrel because we package our herbs with the roots still attached so the plant is actually living when you bring it home.
Taste and Uses
North Shore Living Herbs® Sorrel has young, tender leaves that have a fruity and tart taste. This herb is ideal to perk up cooked spinach or a fresh salad. It is also used throughout Europe in soups, salads, and even mashed potatoes. This is an ideal herb for cooks that are searching to add flavor to their dishes without using artificial additives.
Uncooked sorrel will give you the most tart flavor. Add it fresh to get the full impact of flavor or cook it to decrease its prominence in a recipe. To use North Shore Living Herbs® Sorrel wash and pat dry then remove the amount you need by snipping it from the root ball, wash and pat dry. If your recipe calls for it to be minced chop the leaves and stem finely with a sharp kitchen knife. When substituting fresh herbs in a recipe calling for dry, one part dry is equal to three parts North Shore Living Herbs®. Try one of our recipes or simply pair it with some of the ingredients suggested below:
- Vegetables: Spinach, potatoes, asparagus, brussel sprouts, cabbage, carrots, celery, green beans, Jerusalem artichokes, mushroom, parsnip, potato, squash, turnips
- Seafood: scallops, bass, lobster, flounder, halibut, sole, turbot
- Meat and Poultry: bacon, chicken, goose, ham, lamb, steak, pork, ribs, turkey, veal
- Soups and Sauces: rich stews and hearty soups
- Dairy: brie, cream cheese, gruyere, Parmesan, scrambled eggs
- Legumes and Grains: all beans, couscous, pasta, tabbouleh Fruit and Dessert: apple, cranberry, coconut
- Herbs and Seasoning: arugula, basil, dill, cumin, fennel, marjoram, parsley, thyme