[Sca-cooks] Preserving sorrel?

[Jadwiga Zajaczkowa / Jenne Heise]

> Can you dry sorrel? I don't know, but I kinda doubt it. 

Well, you can, but it's like drying parsley or cilantro. Limited use. In 
general, thin-leaved herbs that are used mostly in fresh sallets are the 
poorest candidates for drying (test: how does it compare to spinach?)
 
> Alternatively, how do you make sorrel juice? I can't quite see myself 
> squeezing the leaves - do you steep it? Boil it? Or is it just a matter of 
> quantity and a good blender?

To make herb juice, mince up and mush the herb, either with a knife and a 
mortar and pestle, or with a blender/food processor. Then put the material 
into a piece of muslin and squeeze out the juice. You should be able to 
freeze the juice.

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"Sometimes you have to do something unforgivable, just to be able to go 
on living." --Christopher Hampton, "The Talking Cure"