Herb
French Sorrel
A tier
French sorrel is the market name for buckler/scutatus types—compact shields, refined lemon acid, the leaf French cooks prefer for raw and delicate sauces over coarse common sorrel. Silver cast on leaves is common. Best raw or barely wilted. A little goes far in beurre blanc variations and herb salads.
Track this ingredient
Unit
Characteristics
Preparations
Fine SauceFishHerb SaladRaw
Traits
FrenchFrench CulinaryLemonPremium MildRefinedSalad And Fine SauceShield Leaf
History
FR
French kitchen gardens named and preferred shield-leaf sorrel as oseille fine.
FR
Export seed labelled French sorrel for foreign gourmet gardeners.
Nouvelle cuisine used French sorrel in refined fish plates.
French sorrel remained the premium salad sorrel label.