April’s First Veggie-in-the-Spotlight: Sorrel

2 03 2009
sorrel leaves

sorrel leaves

April means no more root veggies, and a big hello to sorrel (amongst many other things). We haven’t featured sorrel before, so it seemed about time, and who better to help us out than our friends over at the award-winning Warborne Organic Farm in Hampshire.

The lovely Sophie sent us the deliciously simple recipe below for Sorrel Omelette, straight from the kitchen of one of their own box scheme customers, a self declared avid fan of sorrel.

And while Sophie was chatting with us over the virtual farm-fence, we were excited to learn that the family at Warborne are once again holding an Open Day, this time an Easter-themed one.

Still reeling slightly from the resounding success of  the TV series about them (“Farm Life” on Animal Planet), the Heathcotes will be swinging the gate open from midday till 4pm on Sunday 12th April. There’s no charge for entry, and visitors can look foward to:

  • a self-guided tour and Easter Egg Hunt in their tunnels, veg fields and livestock to see where and how they grow delicious organic produce with minimal food miles and maximum taste;
  • food tastings;
  • shearing demonstrations in the barn, and
  • organic, homemade goodies and refreshments from their farm kitchen.

Address: Warborne Organic Farm, Warborne Lane, Boldre, Hants SO41 5QD

Tel: 01590 688488

URL: www.warbornefarm.co.uk

sorrel omelette recipe

sorrel omelette recipe

Recipe Spotlight: Sorrel Omelette

(Serves one hungry person)

1 good handful of sorrel
40 ml milk
3 organic eggs
Salt and pepper
Veg oil or butter


1. Whisk 3 eggs in a large bowl, along with seasoning and milk.
2. Rinse the sorrel in clean water, and drain. Roll the leaves and roughly chop or tear the leaves.
3. Heat butter or oil in a small frying pan on a medium heat.
4. Pour the mixed eggs into the frying pan.
5. Let the bottom of the omelette cook slightly before adding the sliced sorrel.
6. Using a spatula mix the leaves slightly in to the eggy mixture.
7. Finish cooking the omelette until done as preferred.
8. Serve alongside a good crusty roll.

Time From Cupboard-To-Table
20 minutes

When Can I Cook This?
Sorrel is in its prime in the UK in April, May, June, July, August, September, October, November and December

Fact Spotlight: More about Sorrel

Sorrel is a green leaf (very easy to grow in pots if you have limited space) that can be used raw or cooked. It is usually the young leaves, that are lemon-y and have a little kick to them, that are best in salads. Later on in the season, sorrel is better cooked, and is traditionally used in sauces for fish or in soups.

As with all other leaves, the best flavour and nutrition comes from leaves that are crisp and bright in colour. Sorrel should only be stored for a few days in the salad drawer in the fridge.

So that’s all from us on sorrel… Let us know whether you’ve used it yet, whether you try out this recipe, and, if you do head over to the Warborne Farm Open Day, let us know all about it using the comments box.

The VegBox Team



9 responses

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