July 22, 2013
French Sorrel is like a long-time and faithful friend–sometimes taken for granted, always there when needed, ever pleasant and refreshing. See a previous post on the virtues of sorrel.
A friend remembers sorrel edging garden paths in France. Would be lovely, I think and a tribute to the use of the herb in French cooking.
Our summer has been on the cooler side of normal for July so the sorrel is still usable. I’ve not had garden lettuce for two months so I’ve used what’s at hand–French sorrel and Swiss chard. Usually in July and August here the sorrel is too strong for most palettes.
Sunset, June 2013 was the source for my now favorite use for French sorrel. The shearing refreshed the plant and without complaint, it spends the summer in partial shade.
The ingredients are simple.
Dare I say I prefer the milder sorrel pesto to basil pesto?
I can make sorrel pesto almost year-round. French sorrel, definitely reliable and refreshing.
Harvest Monday is hosted by Daphne’s Dandelions. It’s a time to share what you’re harvesting in your garden or how you’re storing or using it.