Sorrel 8 oz

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Sorrel has a potent astringency and a lemony, citrus-like flavor. It bumps up the acidic quality of salads (just use less vinegar or lemon juice) and is excellent eaten raw. It also cooks down quickly in a sauté pan. It gets "mushy," which makes it ideal for blending into sauces and vinaigrettes.

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Category: Vegetables

Sorrel is a slender herbaceous perennial plant about 60 centimeters (24 inches) high, with roots that run deep into the ground, as well as juicy stems and edible, arrow-shaped (sagittate) leaves. The leaves, when consumed raw, have a sour taste. The lower leaves are 7 to 15 centimeters (3 to 6 inches) in length with long petioles and a membranous ocrea formed of fused, sheathing stipules. The upper ones are sessile and frequently become crimson. It has whorled spikes of reddish-green flowers, which bloom in early summer, becoming purplish.[2][3] The species is dioecious, with stamens and pistils on different plants