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In My San Diego Garden & Kitchen 11-2-15

French sorrel is always ready to harvest in my garden. When there’s no lettuce to be had in the garden or fridge, the sorrel awaits. I used it over the weekend in a black bean taco salad. Nice citrus tang. I intended to make a sorrel salad with a creamy herb dressing. Maybe this week.

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I learned to contain the sorrel to a pot. If you have room it does spread. A traveling friend reports the French use it to edge walkways. How attractive and useful.

French sorrel is quite forgiving of my garden negligence. When I forget to water, it wilts somewhat but pops back quickly. A random snail lodged inside the pot will do some damage but I’m alerted and remove snail and damaged leaves. Simple. Not much else seems to bother it.

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For heaven’s sakes, my sorrel clump lived in this trash can lid for over a year.

Read a post I did last year on On Growing Sorrel which includes links to recipes and some other ways I use it.

Rosemary may be tied with thyme as my favorite herb. It’s a fragrant spreading shrub in our entry garden. I’m frequently out there with my headlamp and kitchen shears snipping some for dinner. Last night I broiled salmon and after a generous squeeze of lime, sprinkled minced rosemary leaves over all.

And a seasonal bouquet to close.

Head over to Our Happy Acres to see what other gardeners are harvesting this fall.

Pondering Persimmons

Seasonal Color from the Garden