I’ve been singing the praises of lovely, lemony sorrel for a while now. The culinary herb—related to both buckwheat and rhubarb, is a perennial that grows in my garden from Spring to Fall. Loaded with potassium and immune-boosting vitamins A and C, I use it in soups, stuff it into spanakopita, and make sauces with it. Paired with fish, sorrel sauce is a French cuisine classic. A few years back, celebrity chef Gordon Ramsay featured the sauce with seabass. I’ve since prepared it deliciously with more affordable wild-caught cod. Continue Reading…
