Sorrel is often thought of as a salad green, rather than an herb, but it's actually both! The tangy lemony leaves are best added to salads while young and tender. If you grow it for that reason alone it's worth it. Sorrel, Rumex scutatus, is a hardy perennial, yet many herb growers suggest using it for two or three years then pulling up and planting it fresh. This allows you more control over the planting, because it does self sow quite vigorously. However, it is a perennial and can be divided by the roots.

Sorrel grows easily from seed planted in early spring. Plant 1/4 inch deep, cover with light soil or sand and keep moist until it germinates, which will be about a week or so. Thin when the seedlings are 2 inches high, spacing the remaining plants about 4 inches apart. You can begin harvesting the leaves when they are 4-6 inches high. Use what you need, but do not let the plant go to seed! You can cut it all the way down, and it will grow back quickly.

Sorrel can also be grown in containers or indoors. Sow in the fall for harvesting in the winter. It can be placed in full or partial sun, but if it gets very hot in your zone partial sun may be better. If you live in a mild climate, sorrel will stay green all winter, but will not grow as quickly.

If you've never used sorrel, try adding small amounts to your salads. In any recipe that calls for spinach you can substitute a small amount of sorrel ... try 1/4 sorrel, 3/4 spinach as a start. Place a sprig or two on sandwiches with the lettuce or in place of watercress.

Shred sorrel into soups with a tomato or fish base. It is one of the herbs that is best added at the last minute instead of cooking for longer periods of time. Sorrel does not dry well, but you can puree the leaves and store in the freezer to use as seasoning. For salads and when using raw choose leaves that are less than 6 inches, but save the larger ones for cooking.

When adding sorrel cut back on the amount of lemon and vinegar in the recipe. It's a good herb for those on salt free diets because it adds seasoning without salt.

Pecan Crusted Salmon With Sorrel Sauce

Ingredients:
Sorrel sauce (as follows):

1 cup chopped fresh sorrel - (packed)
1/4 cup dry white wine
1 small shallot, finely chopped
1 cup heavy cream
1 salt, to taste
1 freshly-ground black pepper, to taste

1 salmon
1/4 cup cornmeal
1/2 cup pecans
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp freshly-ground black pepper
2 tbsp butter, room temperature
4 salmon fillets - (6 oz ea)

Instructions:

Mix sorrel, wine, and shallot in a small saucepan. Cook over medium heat 3 minutes, until sorrel wilts. Stir in cream. Cook 15 minutes, stirring occasionally. Cool slightly; puree sauce in blender until fairly smooth. Return to saucepan to heat through. Add salt and pepper to taste. Heat oven to 350 degrees. In a food processor, pulse pecans, cornmeal, basil, salt, and pepper until nuts are finely ground. Transfer to a bowl and mix in butter.

Grease a large baking sheet. Place salmon on sheet. Spread fillets evenly with pecan mixture. Bake 20 minutes, or until cooked through. Serve with sorrel sauce.

Serves 4