Blood sorrel

Similar veggies

Green sorrel, wood sorrel

Other names

Dock

A quick introduction

Blood sorrel is a beautiful green with dark red veins. This green has a very particular taste that is tart and lemony and it is a great addition to salads and sauces. Sorrel is a perennial and keeps on growing back (a gardener's dream!)

Storage

As with all leafy greens we recommend washing sorrel in cold water (we do pre-wash it at the farm), then dry it and store in a closed container in the fridge. This way it will keep for almost a week.

Season

Spring to winter

Suggestions for preparation

Sorrel might be one of the most unfamiliar vegetables we grow to many of our members and cooking with it might feel like a daunting adventure. We find that sorrel isn't that difficult to cook with once you get the hang of it. We like to use sorrel in a classic soup with potatoes but also find that it can give a good kick to salads when used raw (it should be used sparingly though as its taste can be overpowering). In salads where you would normally use lots of lemon juice, such as tabbouleh, you could replace some of the lemon with sorrel.