Sorrel Love

Sorrel is marvellous stuff. A sharp and lemony spinach type leaf, that thrives in my rubbley, London clay garden and survives neglect, slug attack, drought and flooding. It is probably the best value food plant I have ever bought.

I use it a lot in cooking – spring leaves in salads and the bigger leaves right the way through the winter in soups, stews and pretty much everything else.

Sorrel recipes from me:

Pink and purple speckled beans

Poached eggs and sorrel on toast

Potato and sorrel gratin

Some lovely sorrel recipes from Hugh Fearnley-Whittingstall and some more from Two Small Farms.

I’ll be at West Norwood Feast’s gardeners’ market tomorrow, and I’ve potted up some sorrel to sell. Happy sorreling.