a little help here?

[lolaraincoat]

So we have a whole lot of sorrel in the garden right now. What should I do with it? Put it in a mouth-puckering salad? Cook it? How?

Comments

[executrix.livejournal.com]

I never could stand the stuff myself, but schav is sorrel soup--I think you just puree it with chicken broth and eggs and heat gently. Sorrel sauce is traditional with shad, but I bet you don't have any shad either.

The drink is something else entirely--it's flor de jamaica, or hibiscus, the stuff you make Red Zinger out of.

[lolaraincoat.livejournal.com]

Oh, jamaica ... aka hibiscus, aka Rose of Sharon. I know that! Just hadn't ever heard it called sorrel before. We have some of that in the front year that a friend gave me. Presumably by midsummer I could drink "sorrel" punch while eating sorrel salad.

It is a never-ending source of entertainment to me how much of the decorative bits of the garden are edible, and how pretty some of the edible bits of the garden are.