Product Details

Origin: California
Growers: Knoll Organics

Until 1979, Rick and Kristie Knoll had been "alternative suburbanites" in Santa Ana, where
Read Story...


Sorrel, rather tart on its own, lends a bracing bite to fresh salads, sauces for seafood and pureed into soups. Its high oxalic acid content, similar to rhubarb's, accounts for Sorrel's bright flavor. Its lemony flavor also adds interest to potato and grain salads.