Sorrel [French]

This herb be used raw as salad green or a fresh herb, or sautéed similarly to spinach. The young leaves are tender and mild, delicious fresh. Sorrel makes an excellent puree, for sauces or soup, and is the main ingredient in the French recipe for soupe aux herbes.

Complimentary flavours include, hard aged cheeses, cream, eggs, fish, caviar, oysters, lentils, potatoes, spinach, onion, shallot, mustard, parsley, tarragon, mint, chervil and nutmeg.