Cooked. Sorrel that meets the heat should also lean young, Jabot says. She's not a fan of older, tougher leaves because they can have a woody texture or taste too astringent or bitter.

INGREDIENTS 3 Tbsp. olive oil3 celery sticks, trimmed and cut into 3/4-inch cubes 1 white onion, cut into 3/4 inch cubes 1 garlic clove, chopped 1 lb. 2 oz. sorrel, tough stalks discarded 1 cup ...

Pink wood sorrel, native to South America, arrived in the south around the 1950s, as an ornamental plant for gardens. With numerous native species of wood sorrel populating the Alabama woods, the ...

They made a sorrel-based sweet-and-sour condiment called green sauce to eat with meats. It was so common, sorrel itself was sometimes called green sauce. An ancient herb, ...

An indigenous family's quick recipes for soup, salad and garnishing fish and game: Grandma Emelia's Sorrel Sauce and Soup.

Eat veal brains, sorrel and chili peppers at Le Servan. Hosted by Evan Kleiman Mar. 19, 2016 Food ... walks us through some of the regular menu items at Le Servan — including poached veal brains with ...

Because cultivated garden sorrel – an early spring green in Maine, here at a time that little else local is around – is easy to cook with and a pleasure to eat.

Would you recognize sorrel at the grocery store, farmers market, or even your own backyard? What is sorrel, you ask? It's an herb with a lemony zing we crave come springtime. Its citrus tang has ...

This beloved French herb is used like a leafy green in everything from sauces and salads to fish, potatoes, and creamy dishes.