Until I purchased a bundle at a recent farmers market, I though sorrel was the color of a horse. Turns out gray does play a role in the leafy green, but not immediately.
When it’s picked in April and May, sorrel is a beautiful spring green, and the leaves taste like lemon. But cook it into risotto like I did, the first time, and the color of the dish turns — to put it nicely — an unappetizing shade of brownish gray.
