Young sorrel is particularly tender, but its season is short in May and June. However, the wild herb tastes so delicious that it is worth extending the season. The freezer plays a crucial role in this.

Sorrel can be frozen fresh or blanched

Where can I get sorrel please?

Sorrel grows wild in nature. In order to enjoy it, it must first be sought and found. In well-stocked supermarkets you can get it from cultivation, but then it has a much milder taste. If you have the opportunity, try which flavor you like more. Then eat up big for the months out of his time.

Why freeze? Why not dry?

To anticipate: Fresh sorrel doesn't stand up well in the fridge. It must be consumed as soon as possible. The green leaves must be preserved immediately for later consumption.

After drying, the sorrel completely loses its good taste. Frosty temperatures in the freezer, on the other hand, cannot harm it.

Freeze in two ways

Two possible approaches to freezing sorrel are suggested. We don't want to withhold both of them from you. They differ in terms of effort, perhaps also in terms of the result. But as is well known, opinions differ when it comes to taste. It's best if everyone tries it out for themselves.

  • Variant 1: Freeze fresh leaves with water
  • Variant 2: Freeze blanched leaves

Freeze fresh leaves with water

The leaves should always be washed thoroughly first. They are then dabbed dry and cut into small pieces according to their later use.

Portions of the green leaf strips are placed in suitable plastic boxes, which are then filled with water and sealed tightly in the freezer. The water preserves the ingredients and the aroma.

An ice cube tray is ideal for particularly small portions. After the contents have solidified to ice, the sorrel ice cubes are placed in a freezer bag.

tips

So that the hard veins of the leaves do not disturb the tender feeling of eating, they should be cut out with a sharp knife before freezing.

Freeze blanched leaves

Below is a description of the necessary work steps:

  1. Clean the sorrel and chop as small as you need for later use.
  2. Blanch it in boiling hot water for about 30 to 60 seconds.
  3. Place the blanched sorrel in the ice water to cool.
  4. Pack the cooled and well drained sorrel in freezer boxes.

tips

The sorrel can also be frozen as a herb mix together with other herbs.

durability and use

You can freeze sorrel as a supply for eight months. It is best added frozen to the cooking food.

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

Category:

Herbs