The sharp, tart taste of this easy to grow herb, akin to green apples or lemon juice, can add a refreshing contrast in dishes. Russell Brown investigates
Acidity in one form or another must be the most commonly used seasoning after salt in most kitchens. How often does a squeeze of lemon or a splash of vinegar take a dish or a sauce to another level?
Sorrel takes its name from the Old French word for ‘sour'. Its lemon/apple-peel acidity comes from oxalic acid, a slightly controversial substance found in several common food items such as Swiss chard, spinach, rhubarb, cocoa and beetroot. It is even present in tea.
You need to be a premium member to view this. Subscribe from just 99p per week.
Already subscribed? Log In