French sorrel

Picture of French sorrel

Juicy leaves, like spinach with a zesty lemon flavour, since it contains oxalic acid, as does rhubarb.

Young leaves are great in a mixed salad, not to be consumed excessively by itself due to acidity.

Traditionally used in French sorrel soup, always cook with stainless steel utensils/cookware since the acid in the leaves may react with iron or aluminium.

Great for sauces to accompany: chicken, lamb, goose, duck and seafood. Try the legendary Troisgros’ Salmon and sorrel sauce dish.

High in vitamins A and C, iron and fibre. Avoid if you suffer from kidney stones or gout.

Tillingham grown.

French sorrel
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Picture of French sorrel
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Juicy leaves, like spinach with a zesty lemon flavour, since it contains oxalic acid, as does rhubarb.

Young leaves are great in a mixed salad, not to be consumed excessively by itself due to acidity.

Traditionally used in French sorrel soup, always cook with stainless steel utensils/cookware since the acid in the leaves may react with iron or aluminium.

Great for sauces to accompany: chicken, lamb, goose, duck and seafood. Try the legendary Troisgros’ Salmon and sorrel sauce dish.

High in vitamins A and C, iron and fibre. Avoid if you suffer from kidney stones or gout.

Tillingham grown.

£1.35/60g
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