Savoring Sorrel

Quick...name an herb. My guess is that it wasn't sorrel.

When I think of herbs, I usually think of the usual suspects--basil, thyme, chives, dill, oregano...sorrel doesn't pop up at the top of my list. But maybe it should. The slightly acidic herb is prized in France but it's just beginning to gain acceptance in our American home kitchens where it plays a starring role in cream-based soups and sauces.

To help us give the sorrel a little love, Kathleen Jameson, co-owner of Balanced Harvest Farm and CSA, is sharing her Sorrel Soup and Sorrel Sauce recipes. You'll find them in the Spring Recipes section on this site.