I'm considering planting more sorrel. I only have the one plant, which now measures about a foot across, and it's in a place where the deer can access it - which means I get about one decent large harvest per year, and maybe a couple of smaller harvests. So I really need to plant more of these perennial, cold-hardy herbs.
Why would I want sorrel in my garden? After all, Rumex is a weed in many places; it produces so much seed that it is often difficult to control. However, here in my hot dry summers, it doesn't send up too many flowers, and they are easily removed to prevent seeding. Sorrel is cold-hardy and comes back every spring. And I love the taste of this bright green leaf!
Sorrel is related to rhubarb and contains high amounts of oxalic acid, the flavor that gives rhubarb (and other greens) its tanginess. Sorrel tastes sharp and lemony, and adds a really nice zing to salads or to a sautéed pile of greens. But the way I really like to eat it is in soup!
We first had sorrel soup at the Apple Farm two years ago, and it blew my mind. Creamy, lemony, smoky, it hits all the notes. So I've made it every spring since (ok, it's only been a couple of springs since) and it's definitely now a tradition. Tom likes it, Adam thinks it tastes like "grass soup," and Kate refuses to even try it, but I LOVE IT. I say, seek out a bunch of this at your local farmers' market, and make it this weekend for lunch. It also reheats nicely. Here's the recipe: