Apparently there are two kinds of sorrel out there, Rumex acetosa and Rumex scutatis, or French sorrel. Which kind have we grown? Not too sure to be honest, but R. Scutatis is meant to be milder, so on that basis I reckon we've got R. acetosa as I find it hard to imagine that there is a more assertive strain than the one we've got. It's bracingly acidic stuff.
In some butter, it soon wilts down just like spinach, from a great mound of raw leaf into a pleasingly squelchy green mess.
Look at the state of that cooker top. Good job my mum doesn't know how to use the internet...
A good dash of cream, some salt and pepper and hey presto, sorrel sauce. Muffin, poached eggs, breakfast.
It tasted pretty good, and went well with the eggs, but I reckon it might be just a bit too tangy for this time of day. Maybe half-and-half with spinach would be good. Or maybe in future I'd do this sauce with grilled mackerel, where the acid would go really well with the oily fish. There's plenty more sorrel where this came from, so we won't be short of ways to try it. Next up, sorrel soup I think. Any good recipes?