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Fresh Sorrel or Oseille bunch

Ugly but tasty

Sorrel needs to be washed (without being soaked), then remove the stem by pulling it upwards while the leaf is folded.

Sorrel is always cooked in a stainless steel utensil because aluminum and cast iron will make it turn black.

Apart from the classic soup, sorrel can be integrated into all kinds of sauces, enhancing its acidity. It goes well with other vegetables, especially spinach and watercress. It goes very well with fish, and especially salmon.  

Sold per Bunch
Country of Origin: France