Sorrel is a perennial herb from the Buckwheat family, though it’s uses are more like a leafy veggie. It’s highly popular in Mediterranean cooking.
Sorrel can add a robust complexity to a number of dishes, and is commonly used in tarts, fish stuffing, sauces, omelets, and cream soups. It is also excellent tossed into a salad.
The texture of sorrel is somewhat like spinach, though its taste is more acidic, with lemon and sour apple undertones, which is one of the reasons it is so great with fish.
Categorize your sorrel among the more fragile items in your box and use it sooner than later.
It will keep in the fridge for a few days sealed in a plastic bag or wraped in brown paper in the crisper drawer in the fridge. You can also freeze sautéed or pureed batches of sorrel in ice cube trays for later use.
Because of the high levels of oxalic acid, sorrel will react when cooked in metal pots or pans, turning black and unappetizing, so use stainless steel if you have it. Even when properly cooked, the color might end up a little muddy-looking, but don’t let that deter you from experimenting.