SC - Preserving sorrel

[LYN M PARKINSON]

Thanks for the suggestions, Master A.  I don't have a lot of sorrel, this
year--basically 3 plants, unless some survived in my son's garden.  I may
still try to freeze a few leaves, just for practice, as I now have my
chest freezer, and lots of sorrel seeds for more plants.  I did try
simmering a few leaves in chicken stock, and have frozen it.  I had a
selection of left-over herbs from last week-end's event, so I did another
chicken stock with a large selection of event herbs plus some of mine. 
The result is much too strong, so will be added judiciously to additional
stocks, as needed. 



 Margaret and I spent a good deal of time and effort squeezing juice from
parsley and other herbs for the pies, and here the chicken stock got a
deep green look to it, just from the simmering.  It's yucky looking, so
will need some clever disguising.  My, it's fun to play with a good
supply of freshly grown herbs!


Regards,

Allison
allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
Kingdom of Aethelmearc

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