Sorrel | CUESA

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Similar in appearance to spinach, sorrel is a bright, fruity, and tart spring green. While it’s often wilted and mixed into soups, purées, and sauces, sorrel can also be added to risottos, gratins, and omelets. For the more inventive cook, sorrel can even be added to dessert recipes, where its exuberant lemon flavor lends balance to otherwise saccharine flavor profiles.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Sorrel

Sorrel and Orange Salad with Cucumbers

Katie Lauter, CUESA Staff

Sorrel Salad

Sarah Henkin, CUESA’s Market Chef

Spring Sorrel Soup

Nancy Gammons,  Four Sisters Farm


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »