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Recipes & Notes
Wood Sorrel
Oxalis acetosella
February - October
Wood sorrel is a small, delicate herb with distinctive heart-shaped leaves that grow in clusters of three. It has a clean, sharp acidity which makes it one of the most useful finishing herbs in the kitchen.
Like common sorrel, wood sorrel's acidity comes from oxalic acid. But where common sorrel is robust and suited to cooking, wood sorrel is more delicate and better suited to raw applications where it remains fresh. The flavour is very sharp, almost like a cross between lemon and green apple, with a clean finish that lifts rich or fatty dishes. When added to a cocktail shaker, it will turn the drink a bright green.
Wood Sorrel
Oxalis acetosella
February - October
RECIPES USING THIS INGREDIENT
Sorrel, Grand Marnier, Mezcal
Mezcal and whisky don't often share a glass, but the Glenfiddich Orchard Expression is soft enough to act as a bridge rather than a rival. It adds a warm, orchard fruit quality that sits comfortably alongside the low smoke of the Pensador without competing with it. Grand Marnier brings orange and sweetness, lime provides the acid structure, and the sorrel adds a sharp, green edge that cuts through the richness and keeps the drink focused.
The result is layered without being complicated. Smoky at the base, fruity through the middle, and bright at the finish.
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