Sorrel
Oseille
| Latin name | Rumex acetosa |
|---|---|
| Family | Herbs |
| Origin | Europe & Western Asia |
| Season (France) | April – September |
| Flavour | Sour · Green · Fresh |
| Typical price (France) | 2–4 €/botte |
What it is
A leaf that tastes of green lemon, beloved of peasant soups for centuries — then, in 1973, the Troisgros brothers laid a barely-cooked salmon escalope on sorrel cream and produced the signature dish of nouvelle cuisine. One acid leaf rewrote French fish cookery.
In the kitchen
It melts to khaki in seconds of heat — that’s normal. Add half in the pan for flavour, the rest raw at the end for colour and bite.
Goes with
Salmon Egg Cream Potato Lentils Butter
Same species
Also used with
Allis shad Ground elder Shad roe Pouligny-Saint-Pierre Sea trout Selles-sur-Cher
In season alongside
Green almond Nopal Purslane Rhubarb Tomatillo Agretti
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