This is a plant with soft, roundish leaves that have a tart lemony taste.The sourness comes from oxalic acid which needs to be tempered. You need to strip the leaves if the stems are super thick and cook them.
It has a lovely tartness which is much desired in soups, etc. Also a killer pairing with eggs or potatoes.
2 comments:
Funny, I saw this in the store today and wondered how to use it. Is it similar to Tarragon?
No, it is more like a tart spinach which is going to "melt" when you cook it.
You must remove the central stem, and you must cook it.
The tartness comes from oxalic acid which is dangerous when raw.
There are some classic soup recipes that use sorrel. It is truly delightful.
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