Sorrel refers to a perennial vegetable from the genus Rumex. Sorrel leaves have a sour, lemony flavor and are used to enhance soups, salads, sandwiches, omelets and sauces, especially in French cuisine. The vegetable becomes less tart when it is cooked. Sorrel contains high levels of potassium, vitamins A and C and is sometimes used for medicinal purposes. It grows from early spring until the first frost and can be used fresh or refrigerated for up to two weeks. If you want to enjoy sorrel throughout the winter, you can freeze pureed sorrel or its whole leaves.
Things You'll Need
Freezing Sorrel Leaves
Remove sorrel leaves from the stalk, if necessary. Rinse the leaves thoroughly and pat them dry with a clean towel.
Label a plastic bag or airtight plastic container with “Sorrel” and today’s date.
Place the rinsed and dried sorrel leaves in the plastic bag or container. Seal the bag or container, removing as much air as possible and place it in the freezer.
Freezing Pureed Sorrel
Puree sorrel leaves and a few tablespoons of olive oil in a blender or food processor until the herbs form a paste.
Spoon the sorrel paste into an ice cube tray. Cover the ice cube tray with plastic wrap to form an airtight seal.
Place the wrapped ice cube tray in the freezer.
Remove the frozen cubes from the tray and place into a plastic bag or airtight container and label them with the date using a marker.
References and ResourcesUniversity of Minnesota Extension: Growing Rhubarb and Sorrel in Minnesota Home Gardens
Better Homes and Gardens: Freezing Herbs
Herbs2000.com: French Sorrel