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French Sorrel--Part 2

French Sorrel--Part 2

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. That would be lovely, I think and a tribute to the use of the herb in French cooking. 

My sorrel is still usable year-round, though the flavor is stronger in the summer months. When I’ve not had garden lettuce, I’ve used what’s at hand—French sorrel in my salads.

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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.

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The ingredients are simple. 

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Can I say I prefer the milder sorrel pesto to basil pesto?

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I can make sorrel pesto almost year-round. French sorrel, definitely reliable and refreshing. 

French Sorrel—Part 3

French Sorrel—Part 3

French Sorrel--Part 1

French Sorrel--Part 1