Sorrel

Appears in

Published 2014

Identification: A tender leafy green with a tart, astringent taste, used in small quantities, usually to flavor sauces. The leaf resembles spinach but is longer and not as dark green.
Evaluation: Same as for spinach.
Preparation: Pull off coarse stems. Wash in several changes of water if sandy. For most purposes, sorrel is cut into chiffonade.
Percentage Yield: 90%