The next chapter 6 December 2019 Lexington managing director Julia Edmonds on taking the helm at the caterer and her people plans for the future
In this week's issue... The next chapter Lexington managing director Julia Edmonds on taking the helm at the caterer and her people plans for the future
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Home-grown harvest: Sorrel

27 May 2018 by
Home-grown harvest: Sorrel

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.

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