Similar to spinach but with bigger leaves, sorrel is due to be the hot new green. Like nettles, dandelions and ramps, it falls into the category of once-humble, weedlike vegetables that are now considered delicacies
due to the rise of the "eat everything
local" moment, which arose from the regular "eat local" movement. Raw sorrel has a strong, distinctive flavor, both lemony and a little bitter, says Richard Hirshen, chef and former president of the Chico Food Network. His favorite dish to use it with is minestrone. "The soup has so many flavors that the sorrel doesn't overpower it." Another reason to try it: The French love sorrel. And these would be the same people who invented the éclair.
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