Zesty Spring Sorrel

As a society, we are actively dumbing down our palates. We consume increasing amounts of processed foods and are losing touch with many traditional plant foods and the flavors that they bring to our tables. This is especially the case with fresh herbs. While we buy vegetables, grains and meats to prepare at home, we often flavor them with something that comes out of a jar. It's understandable, fresh herbs can be hard to find, expensive and difficult to use before they go bad. Buy a bunch of fresh tarragon and most likely you'll throw at least some of it away; and unless you live near a great farmer's market, you won't be able to find lovage, verbena or sorrel anywhere.

If you're tired of using jarred sauces and dried herb mixes, why not grow some fresh herbs of your own? Many are perennials that require little attention, depending on where you live, and there is nothing like stepping out into the yard to snip off some fresh mint to toss into your lemonade or clipping fresh oregano from the pot on your windowsill for homemade marinara. If you have an outdoor garden area but haven't tried growing any herbs, you may want to start with sorrel.

Garden sorrel (Rumex acetosa) and French sorrel (Rumex scutatus) are perennials whose leaves resemble spinach but have a decidedly lemony flavor. Native to Europe and Asia, sorrel has been used for thousands of years as a medicinal herb, culinary herb, vegetable and natural fabric dye. Sorrel now grows wild in the northern states but can easily be cultivated across the U.S. This perennial plant doesn't require much care; it thrives in full sun or part shade. In warmer climates, it grows year round; in colder areas, it reappears in early spring.

If you want to plant some in your garden, you can buy organic garden sorrel seeds at www.naturalgardening.com and organic and heirloom sorrel seeds at www.seedsofchange.com.

The lemony flavor of sorrel compliments fish, tofu, grilled vegetables and poultry. Eaten raw or cooked, it is used anywhere a lemon flavor is welcome. Add the fresh leaves to salads, salad dressings and mayonnaise, dips such as guacamole or hummus, grain pilafs or fruit salsas. When cooked, the leaves turn olive green and melt down into a thick puree, often incorporated into soups and sauces. The leaves can also quickly be sautéed with leafy greens, spring vegetables or mushrooms. Sorrel doesn't last long in the fridge, so if you buy it at the market, use it as soon as possible. Like many other greens, sorrel can be dirty so make sure to rinse it thoroughly in cold water just prior to using it.