A simple salad of mizuna and sorrel
The sorrel is still very young and has an interesting flavour, it reminds me of something but I am not sure what. It is almost citrus but not quite, it is juicy and certainly not sweet. It reminds me of the burdock leaves that grew by the beck where I grew up. The oxalic acid is what gives the sorrel leaf its flavour.
The young leaves were great in salad, the only way I know to cook sorrel is in a french influenced soup laden with cream but the Sydney Morning Herald published a Stephanie Alexander sorrel soup recipe that is dairy free using chicken stock and egg yolks. As soon as the sorrel has grown enough I will try the recipe.
I can see that as it grows it is going to be a vegetable similar to silverbeet in that you can throw it in soups, stews, stir fries any where that you need a green and leafy vegetable. According to Wikipedia the Greeks add it to spanakopita along with silverbeet and spinach.
The vegetable and herb growers Herb Herbert has a fact sheet on sorrel which is very informative.
My site has now had over a 1000 views, thank you to everyone who has visited I am enjoying the journey and enjoying making new friends through gardening, cooking and writing. Great Blessings RosieG