A couple of warnings about sorrel.
First, sorrel is a lovely herb, but not a good salad green. Just so you know. It looks like big-leafed spinach, but it’s outrageously sour. It works best as a garnish, or in recipes with some creaminess to balance it out.
Second, slugs like to hide in the sorrel. They don’t actually seem to be eating the plant itself too much — probably thanks to all that oxalic acid — but they do hide among its leaves.
Fortunately, the kids are really into “finding creatures” in the garden, and are more than happy to search for slugs in a pile of freshly harvested sorrel leaves.
Fischer came out to help harvest the sorrel, and asked if he could take some pictures.
The kids aren’t allowed to touch my camera, so I let him use my iPhone, which is in a waterproof, mud-proof, shock-proof LifeProof case. (Not for their benefit: I got it because I figured it was only a matter of time before I dropped it into a bowl of cake batter or something.)
Back in the house, he de-slugged the leaves and rinsed them off. (Since we’re in a drought, we filled a bowl with water and had him swirl the leaves around, instead of rinsing them under a running faucet.)
We made a sorrel version of Bryant Terry’s Chermoula recipe, which turned out so-so. After Fischer went home, I also made Martha Rose Shulman’s Potato and Sorrel Gratin from the New York Times’ fantastic recipe archives — that one turned out really wonderful. (Thanks to Meaghin at These Salty Oats for the suggestion.)
My favorite sorrel dish so far, though, is the green potato salad we dressed in sorrel and greek yogurt for our last cookout. Try it.
That link to the LifeProof phone case is an Amazon affiliate link, which means if you click on it and buy anything, I get a few nickels, which helps keep the lights on around here.