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  • Mother Earth Gardener

    How to Use Sorrel

    Feb 13, 2018 5 minutes
    By Tabitha Alterman

    MANY PEOPLE PROBABLY haven’t had the opportunity to try sorrel, a surprisingly spritely, bright green herb. Yet it was not so long ago that this tasty herb was a standard in kitchen gardens. The flavor of the tangy, lemony leaves should earn this easy-to-grow herb a spot in every home garden and kitchen once again. Market gardeners would be wise to persuade local markets to carry sorrel so non-gardeners can taste this underappreciated herb.

    Sorrel (, , and ) — from the Old High German , or “sour” — is related to rhubarb and contains the same oxalic acid compounds that give rhubarb its tanginess. It’s zesty enough to stand in for lemon in a variety of recipes, as we have done with the tabbouleh recipe included here. That zestiness also makes sorrel a great foil

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