The lemony flavor of sheep sorrel translates wonderfully into a tea that can be made from the leaves and stems. Dry them as you would any tea you make yourself I find that a food dryer set at 95 degrees F works best to keep in most of the flavor. Since you only dip the greens into the water and then pull them out again, there is no need to exclude stems. In fact, this is a great use for the stems you have cut from the leaves. The stems require no tea bags; just bundle them with a string. With sweetener added, iced tea made from sheep sorrel makes a lemonade-style drink.


Sorrel is commonly used in many traditional dishes of Romania, Russia, Hungary, and Ukraine. Sorell is usually used in soups, sauces and is added to salads. The herb is sweet in flavor and can be used in many dishes.

How to Select Sorrel

Choose fresh-looking Sorrel with good color and a clean, fresh scent. Avoid any brown spots or wilted stalks or leaves.

How to Store Sorrel

Sorrel is best used soon after purchasing. If stored, store in a plastic bag, unwashed in the crisper section of the refrigerator for up to 3 days.

Nutrition Benefits of Sorrel

Fat free, saturated fat free, cholesterol free, sodium free, an excellent source of vitamins A and C and a good source of magnesium and manganese.

To Cook Sorrel

Sorrel is best cooked with butter, preparing it thus: Pick it over well, nip off the stalks, and, if thick, tear the midrib from the leaves, tearing these also into shreds if large; then well wash it in several waters, finally leaving it in a colander under a running tap for a little; then drain, shake off most of the moisture, and put it in a pan with a dust of sugar and one ounce of butter for each quart of picked Sorrel, the moisture adhering to the latter being sufficient to cook it, with the butter. Let it cook till well reduced (it reduces a great deal), and when quite tender, dust in a little fine flour; stir this over the fire till well mixed, when it must be all rubbed through a sieve, reheated, and blended with a little more butter or some cream, or some good veal gravy, and, if liked, a little more sugar, and use. Sorrel may also be cooked by any recipe given for Spinach. Sorrel is one of the things that require specially to be used fresh, hence probably its unpopularity here, where there is not sufficient demand to ensure a constant fresh supply. To soften the acid flavor objected to by some, use half and half Sorrel and Spinach, or one part Spinach to three of Sorrel. If the Sorrel is old, and consequently rather more acid, mix it in the same way with Lettuce instead of Spinach, and allow a little more castor sugar.