[Sca-cooks] Sorrel Grass

Laureen Hart lhart at graycomputer.com
Fri May 15 15:16:27 PDT 2009

As Thorvald states, both verjuice and green sauce can be made from  
sorrel, and I believe a couple of recipes for sorrel sauce were posted  
(puree, add salt, serve, essentially). Sorrel verjuice is, I gather,  
most often made by steeping sorrel in verjuice, but it's quite tangy  
on its own: a key in understanding the situation might lie in the fact  
that in parts of the US and other English-speaking locations, wild  
sorrel is more commonly known as sourgrass.


Really? Mine doesn't look anything at all like a grass.  Looks like spinach,

more than anything.
It is "french" sorrel.  Are there others?

We have sorrel Grass in the North Seattle area.
It grows wild.
It is 1.5 to 3 inches long and .5 to 1 inch wide.
It has the little pointy top and trailing pointy things that extend down
towards the stem.
It looks a lot like a skinny miniature French sorrel leaf.
They prefer damp shady places, of which we have lots in the PNW.

The stems and green flowers are sour as well, but not texturally pleasing.
They are kind of a pain to harvest because they are small and you have to
pick a lot to get a decent serving.
On the other hand you don't have to chop them, just pull the leaves from the

I learned about them from a neighbor kid when I was 3 or 4.
He suspected I would not like it because of the sour, contrary as I am, I
adored it and have picked it ever since.
When I did a Scottish themed Peasant's stew I picked a big baggie of them
and added them at the last minute.


--Randell Raye of Crianlarich

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