The first time I saw sorrel was at The Eden Project in the gift shop. A stunning red veined variety which tasted as beautiful as it looked. I promptly bought a plant which sits happily in my garden for infrequent nibbles. It’s so pretty I don’t want to take too many leaves off it for fear they don’t come back.
Last year I decided to have a go at planting it at the allotment. It grew wonderfully well on my clay soil. It even survived the winter and bounced back into two large clusters a few weeks ago.
Other than munch on the leaves and add them to salads, I didn’t really know what to do with it. I put it into pasta using the same method I used for beetroot tagliatelle. It worked a treat. Lovely and lemony.
But I have discovered a very fast way to enjoy it so none of the leaves – even the bitten and wilted ones go to waste. Hummus. It’s perfect. The green leaves give the hummus a vibrant, summery colour and the lemon flavor is subtle but present.
I also experimented with adding a smoky flavour on top of the lemonyness using Halen Mon’s Oak Smoked Water. It worked a treat. Flecks of their wonderful salt also add another layer of interest. You could also use smoked rapeseed oil. I like Stainswick Farm Oak Smoked Rapeseed which I picked up at BBC Good Food Show. It’s much stronger than the water so I would only drizzle on top vs fold in like the water.
What do you do with sorrel? What hummus flavours do you like?
- Lemon Hummus with Pesto and Crudités (beardandbonnet.com)
- A Colorful Twist on Hummus with Roasted Carrots & Harissa – Delicious Links (thekitchn.com)
- Sorrel risotto (jamieoliver.com)