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Sorrel

A place of its own among herbs

Sorrel - Product photo

Sorrel is sometimes called a vegetable – an easy mistake to make. Its elongated leaves look more like a leafy vegetable than a herb. Sorrel has recently made its way back into our kitchens as an heirloom 'vegetable'. The herb grows in the wild in more than 200 varieties, many of which are edible.

Sorrel has a pungent taste that is fresh, sour and lemony. If you don't include the stems in your preparation, the sour taste becomes milder. Sorrel can be prepared like spinach. In Belgian cuisine, the fresh herb makes for a classic combination with eel and it is also an interesting addition to salads.

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Storage advice

  • Transport and storage: Maintain a temperature between 2 and 4˚C during transport and storage.
  • Shop: Sorrel is usually displayed with the other fresh herbs in the refrigerated section, although many consumers will probably look for it on the vegetable shelf.

Our sorrel is grown in:

Israel and Ethiopia

Recipes & preparation tips

Soups, salads and meat dishes love fresh sorrel. With its unique character, this herb is a subtle addition. To reduce its sourness, don't add the stems to your recipe. Fresh sorrel can also be processed raw, for example, in a salad. Rinse and pat dry before use.

Sorrel - Recipes & Preparation Tips

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