FRENCH SORREL

(Rumex scutatus)

This “sour” herb has been used since ancient times by the Greeks and Romans as a food and medicinal plant. Native to central Europe, its common name is derived from the Old French, surele, for sour but is also called “greensauce” since mashed sorrel leaves mixed with vinegar and sugar were popular as a sauce for cold meats. Although sorrel was featured in European vegetable gardens from the Middle Ages, the lusher French sorrel was introduced around 1600 and quickly became popular as a salad and pot herb. There are few countries where sorrel is as much liked as in France where million of pounds are delivered to French markets.

French sorrel is a perennial herb, hardy to zone 5 and looks a lot like spinach with jade-green, arrow-shaped leaves. Whorled spikes of reddish green flowers bloom in summer, but should be cut back in order for more abundant and less tart leaves. Thriving in fertile soil in full sun or part shade, sorrel is drought tolerant and takes both heat and cold well. It grows easily from seed planted in early spring or may be propagated by dividing the roots. Many growers suggest replaced the entire plant every 2 or 3 years. It can also be grown in larger containers in more moderate climates. French sorrel does not dry well, but can be pureed and frozen once the leaves are harvested. The plants can be cut completely to the ground and it will grow back quickly.

Once used to offset the effects of rich foods and prevent scurvy as the leaves are full of Vitamin C and iron, sorrel leaves are almost tasteless early, but gain acidity and the tart lemon flavor as the season progresses. With a flavor similar to kiwifruit or wild strawberries, the young, tender leaves add a great tang to salads. French sorrel is mostly associated with French sorrel soup which is often served cold and sauces for salmon and omelets, but it may also be used in herb butters, as part of a vegetable juice cocktail or as a bed to steam fish. A sprig or two can be added to a sandwich also. As a vegetable it combines well with spinach and Swiss chard, but don’t cook it in iron pots or it will discolor. Sorrel can also be substituted for part of the spinach in any recipe, but is best added toward the end of the cooking time. An infusion of the stems is used as a polish for bamboo and wicker furniture as well as silver and the fresh leaves are good for restoring the shine to copper pots. The leaves and stems also produce a grey-blue dye. The juice from sorrel is used to bleach rust, mold and ink stains from linen.

GARDEN TIP
A food plant for the caterpillars of many species of butterfly,
sorrel is a good plant to grow in the spring meadow

French Sorrel Soup
1Tbs olive oil
1/3 cup minced shallots
3 peeled and diced red potatoes
2 cups vegetable or chicken stock
2 cups chopped fresh sorrel leaves or a combo of sorrel, spinach & parsley
1Tbs minced fresh lovage or celery leaves
1 cup half & half
2Tbs minced fresh chervil

Sauté shallots in olive oil until transparent. Add potatoes and stock, then bring to a boil, reduce heat and simmer 15 minutes. Stir in sorrel and lovage and cook until leaves are wilted. Mash with a potato ricer or puree in blender, then add half & half, chervil, salt an pepper and re-heat. Serve garnished with croutons or a little half & half and chives or chive blossom petals. 

". . . I have given you all things even as the green herbs."
Genesis 9:3