“sorrel (or sour dock), has a pronounced acidic tang, a rich green color, and a pleasing leaf form. It became a mainstay in salads, soups, and sauces. One of its greatest virtues was its early appearance in Spring, supplying a fresh jolt of greenery after the long winter dearth.” (University of South Carolina)

If you haven’t yet tasted petite red ribbon sorrel, Lee suggests you go back in time, remembering when you climbed an apple tree as a child, perhaps when visiting your grandparents. Imagine how you picked that luscious-looking green apple, polishing it on your shirt before taking a bite. Do you remember that sour green apple taste? This is the delightful flavor you can add to your dishes using this product.

Soaring Interest in Sorrel

We’ve noticed such an increase of interest in tart/sour foods, especially sorrel, that we recently wrote a blog post sharing how top chefs are using this product in their culinary dishes. Here’s an overview of what we discovered.

Executive Chef Zane Holmquist from Stein Eriksen Lodge

Chef Holmquist uses multiple varieties of sorrel in his menus, including red ribbon sorrel. He calls this product “an interesting plant with equally interesting flavors.” Over this past winter, he used sorrel to accent his seared scallops with pork belly, parsnip puree and black garlic, noting how much he appreciated how sorrel creates layers of flavor that are “dynamic on the palate.”

Executive Sous Chef Sean Tener from Masseria

He uses sorrel to add brightness to his dishes and to balance out flavors “We use sorrel,” he told us, “to add another layer of delicious flavoring to dishes – perhaps a fish dish or a vegetable one – in a way that is visually appealing, and we also use sorrel as a garnish.”

Executive Chef Andrea Accordi from the Four Seasons Hotel in Hong Kong

“Sorrel,” he told us, “is showing up everywhere now as a foil for something rich. It has such a beautiful leaf structure and I love the veined look of red ribbon sorrel. This plant can be used in foie gras, with scallops, lobsters and more.”

Chef Matt Ward from the Culinary Vegetable Institute

He loves to explore the texture of sorrels, sharing how it “plays really well in desserts. You can use it in savory applications but also in sweet desserts that need just a little sourness and brightness.” Red ribbon sorrel is among his personal favorites when it comes to sorrel, and he appreciates the opportunity to cut through the richness of ice cream, cakes and custards with this product.
 
Red ribbon sorrel pairs especially well with pea tendrils, nasturtium, bulls blood beets and basil, with the petite size absolutely packed with flavor.