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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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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.
