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Originally Posted by professional am  I've seen dozens of recipes with sorrel so have grown some. When I taste it "raw" I don't like it, almost acidic as opposed to the nice citrus I was expecting.
Does this change dramatically on cooking or do I need to just use the smaller leaves, moderate the amount or only eat at certain times of the summer ? / |
I find that sorrel gets harsher when it gets older. Maybe you're picking it too late?
But at the same time it does get more citrusy when you cook it -- I generally pick everything, down to the nub, at the end of the summer and make a big batch of sorrel cream soup, and it all tastes fabulous. Just the ordinary stuff, which grows like a weed in much of New England in any sunny spot and poor soil. When it gets out of hand we mow its edges with the grass or it would take over the universe.