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Sorrel's flavor is ideal for soups, sauces or as a salad green

Sorrel isn't actually an herb - although it's used as one. It has a sharp, lemon-like flavor - ideal for soups, sauces or in salads as you would spinach.

The OASIS has advice on how to select top-quality Sorrel. You'll find suggestions on how to prepare, season and cook using Sorrel, information on the best time of year to buy and ways to store what's left for your next meal.

Selection Information

Usage: Soups & sauces or as a salad green or vegetable, like spinach.

Selection & Storage: Sorrel has a sharp, lemony taste. In general, herbs should be fresh looking, crisp and brightly-colored. Store dry but cool in your refrigerator.

Avoid: Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.

Seasonal Information

Available year-round.

Sorrel Tips & Trivia

Sorrel grows wild in northern Europe and Asia and is used fairly extensively by the French, Norwegians and Laplanders.
Sorrel is not properly identified as an herb, coming instead from the buckwheat family.