Does anybody out there grow sorrel in their garden, and if so, what are some things to do with it?

Sorrel normally matures in the Fall. It is used to make a drink; remove the coloured part of the fruit from the seed encasement and have them washed. Place them in a container and pour boiled water over them and allow to remain for about 1 hour. sweeten to taste with sugar, you may also add ginger and a little white rum. bottle and put in your refrigerator to chill. It is a nice drink. The parts taken from the boiled water can be used to make a jam. This you can do by boiling it in sugar until it becomes sticky

Does anybody out there grow sorrel in their garden, and if so, what are some things to do with it?
i dont know-sorry
Reply:Hi, I don't grow it, but here are some serving suggestions for you:





• Lay down a bed of sorrel in the bottom of a steamer when steaming fish to impart a mildly tangy flavor.





• Combine with spinach or Swiss chard as a vegetable - steam just until tender and finish with a dab of butter, salt and pepper.





• Coarsely chop the leaves from a sprig of sorrel and saute, briefly in butter. Put this in an omelet before folding or pour over a piece of baked fish. Use as a bed for boneless poultry. Stir into vegetarian dishes.





• Sorrel goes well with vegetable purees - peel and dice two pounds parsnips and simmer in water as potatoes. When tender, drain and mash. Meanwhile, chop the leaves from a sprig of sorrel and simmer in two cups cream or milk for five minutes. Stir the sorrel mixture into the parsnips, add salt and pepper and serve. Potatoes, carrots, sunchokes, turnips or any other dense vegetable may be added or substituted.





• The flavor of sorrel balances the fat content of many foods like eel, cream soups, sauces and rich egg dishes - chop sorrel leaves and add to any cream-vegetable soup - a tablespoon per portion.





• Sprinkle chopped sorrel over avocado slices for a tangy garnish.





• Finely chop a tablespoon each of sorrel leaves, parsley, garlic chives and basil and whisk into a stick of softened butter to use with garlic breads and grilled slices of French or Italian bread.





• Stir a tablespoon or two of chopped sorrel into dishes like creamed corn and creamed onions to ad a bit of sparkle.