Sorrel Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Rumex spp.
Soups & sauces or as a salad green or vegetable, like spinach.
Also called Rumex, 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 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.
Fresh sorrel may be refrigerated in a plastic bag for up to three days. Store dried Sorrel in a container kept in a cool, dark place for no more than six months.
Herbs will not ripen further after harvest.
Sorrel is not actually an herb, coming instead from the buckwheat family.
Sorrel grows wild in northern Europe and Asia and is used fairly extensively by the French, Norwegians and Laplanders.
The next time you make stir-fry, use jicama instead of water chestnuts. The texture and juiciness are similar, but the flavor of jicama is better. (...)
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