French SorrelCitrus Leaves
The French Sorrel we grow is a cultivated Rumex variety from the buckwheat family with a round leaf (rather than the shamrock / butterfly shaped leaves of Oxalis and Wood Sorrel varieties). It has a distinctive tart, lemony flavour and we pick the leaves quite small to ensure the maximum flavour and the minimum fibrous texture. The leaf’s sharp taste is due to oxalic acid, which is the same compound that gives kiwis, rhubarb, blackcurrants, spinach and plums their characteristic tang and bite.
Sorrel is used extensively in traditional and modern English, European and Nordic cookery and you will find it used throughout the menus at Scandinavian restaurants such as Noma and formel B in Copenhagen, in a range of savoury and sweet combinations. It is also a key ingredient in contemporary twists on classic dishes like Rene Redzepi’s Beef Tartare, Belinda Leong’s Lemon and Fresh Sorrel Sherbert and Claridge’s Quail Egg, French Sorrel & Gold Leaf Canapé.