Fresh sorrel anyone?

We tried growing a handful of new kinds of things this year, among which was sorrel--a tart, lemon-flavored green. I used a large bunch to make shav/schav (a soup I grew up with...a remnant of our Russian-Jewish family heritage). In any event, the sorrel was much more prolific than I anticipated and I have used all I can manage. There remains a couple large plants' worth still unharvested...if you let me know via PM, it's yours for the harvesting. (We live in northwest Evanston.)

Gypsy Boy wrote:We tried growing a handful of new kinds of things this year, among which was sorrel--a tart, lemon-flavored green. I used a large bunch to make shav/schav (a soup I grew up with...a remnant of our Russian-Jewish family heritage). In any event, the sorrel was much more prolific than I anticipated and I have used all I can manage. There remains a couple large plants' worth still unharvested...if you let me know via PM, it's yours for the harvesting. (We live in northwest Evanston.)

In case you don’t get any takers, it freezes great and is a wonderful sub for anything for which you’d use frozen spinach. And, of course, you can always make more Schav during the winter.

Good to know it freezes well; thanks. Given its tartness (frankly, this batch is VERY tart), I doubt it would work well as a sub for spinach, sadly.

Gypsy Boy wrote:Good to know it freezes well; thanks. Given its tartness (frankly, this batch is VERY tart), I doubt it would work well as a sub for spinach, sadly.

I’d do a test batch—chop it up like spinach, add a bit of salt, freeze, then defrost—see if it’s still as tart. A lot of things seem to mellow out after being frozen…