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.  

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

I’ve grown it in a 14 inch terra cotta container for almost fifteen years and it requires little care beyond occasional repotting and is very forgiving. Previously, it grew in the ground but it does creep. From seed it can be ready to harvest in 60 days.

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. 

Learn more about French sorrel and find recipes at Specialty Produce.

Sunset Magazine 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. 

Can 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.