come on feel the lemonheads
Sorrel is at its best just now.
Sown in the spring and planted out into the allotment, it grows away quietly until now, when it is at its abundant best. It takes no skill to grow and seems to tolerate a wide range of soils and conditions. Part of the pleasure of growing is the tactile pleasure of picking off the leaves. They snap off the stems very satisfyingly.
The leaves have a tangy, lemony flavour that is quite distinctive. It's great with asparagus in a risotto.
And very few supermarkets sell it.
A further advantage of growing your own vegetables is that you get to eat wonderful things in season that others can't.
Nice one!
2 comments:
I do have a patch of sorrell but don't see how the flavour is edible at all. Mine is bitter and sour! perhaps I have a non-edible strain!
I use the fresh, young leaves.
It is a good leaf to use in salads or omelettes.
Leiths Vegetarian Bible gives a recipe for 'Potato Stovies with Sorrel' that sounds great when topped with a poached egg.
I'll try that one soon.
Rob
Post a Comment