Thread: Sorrel, Greek Oregano, and Mint

"maxine in ri" <[email protected]> wrote in message
news:[email protected]..
> Our early spring CSA is coming up with an interesting mix of spring
> veggies.
>
> I have a nice simple recipe for sorrel soup, but it calls for 2 bunchs/
> 1 lb of sorrel which we didn't get. I do, however, have one bunch
> each of spearmint and oregano. I was thinking of mixing the three,
> along with the potato and (?) to make the full batch of soup.
>
> To what other uses would you put the oregano and mint if they wouldn't
> go well with the sorrel?
>
> Available proteins to go with are chicken, flounder, salmon, or
> cranberry brisket.

I would go with your idea for soup and I would love to hear how it turns
out

--
--
https://www.shop.helpforheroes.org.uk/

maxine in ri wrote:
> Our early spring CSA is coming up with an interesting mix of spring
> veggies.
>
> I have a nice simple recipe for sorrel soup, but it calls for 2 bunchs/
> 1 lb of sorrel which we didn't get. I do, however, have one bunch
> each of spearmint and oregano. I was thinking of mixing the three,
> along with the potato and (?) to make the full batch of soup.
>
> To what other uses would you put the oregano and mint if they wouldn't
> go well with the sorrel?
>
> Available proteins to go with are chicken, flounder, salmon, or
> cranberry brisket.
>
> maxine in ri



I've never eaten sorrel. Both of the other the herbs are pretty strong
flavored. I don't think you'd want much of either in soup.

I'd make mojitos (or Moroccan hot, sweet mint tea) with the mint.

You can dry the oregano for later use.

gloria p

maxine in ri <[email protected]> wrote:

> I have a nice simple recipe for sorrel soup, but it calls for 2 bunchs/
> 1 lb of sorrel which we didn't get.

Those bunches of sorrel in your recipe must be mighty big if they amount
to 1 lb!

> I do, however, have one bunch
> each of spearmint and oregano. I was thinking of mixing the three,
> along with the potato and (?) to make the full batch of soup.

I do not think spearmint or oregano would go well with sorrel. The
classical additions to sorrel in a soup would be spinach or nettles (if
you can find them).

> Available proteins to go with are chicken, flounder, salmon, or
> cranberry brisket.

Nothing is better than sorrel with salmon. I posted a recipe recently:

<http://groups.google.com/group/rec.food.cooking/msg/e2af9fe5acac222e>

I have a more simple recipe by Jacques Pépin, too, if needed.

Sorrel would go well with flounder, too.

Victor

maxine in ri wrote:
>
> I have a nice simple recipe for sorrel soup, but it calls for 2 bunchs/
> 1 lb of sorrel which we didn't get.

Sorrel (or sour grass) is easy to grow. Green grocers rarely carry it
as once cut its shelf life is less than 24 hours. You can buy sorrel
soup in many markets under the name Shav.

http://www.gardenguides.com/431-comm...x-acetosa.html

On Apr 10, 4:43*pm, azaze...@koroviev.de (Victor Sack) wrote:
> maxine in ri <weed...@gmail.com> wrote:
>
> > I have a nice simple recipe for sorrel soup, but it calls for 2 bunchs/
> > 1 lb of sorrel which we didn't get.
>
> Those bunches of sorrel in your recipe must be mighty big if they amount
> to 1 lb!
>
> > *I do, however, have one bunch
> > each of spearmint and oregano. *I was thinking of mixing the three,
> > along with the potato and (?) to make the full batch of soup.
>
> I do not think spearmint or oregano would go well with sorrel. *The
> classical additions to sorrel in a soup would be spinach or nettles (if
> you can find them).
>
> > Available proteins to go with are chicken, flounder, salmon, or
> > cranberry brisket.
>
> Nothing is better than sorrel with salmon. *I posted a recipe recently:
>
> <http://groups.google.com/group/rec.food.cooking/msg/e2af9fe5acac222e>
>
> I have a more simple recipe by Jacques Pépin, too, if needed.
>
> Sorrel would go well with flounder, too.
>
> Victor

Ok, salmon it will be. But broiled, and the sorrel as soup with it.
Buttery sauces and my stomach are too quarrelsome. :-(

Thanks!

maxine in ri

On Apr 10, 4:23*pm, "gloria.p" <gpues...@comcast.net> wrote:

> I've never eaten sorrel. *Both of the other the herbs are pretty strong
> flavored. *I don't think you'd want much of either in soup.
>
> I'd make mojitos (or Moroccan hot, sweet mint tea) with the mint.
>
> You can dry the oregano for later use.
>
> gloria p

Sounds like the mix wouldn't be so hot. I have one gorgeous tomato,
so maybe I'll throw together some tabbouleh with the mint, and
research something else for the fresh oregano. I don't have much luck
with drying herbs.

Thank you
maxine in ri

On Apr 10, 5:27*pm, brooklyn1 <gravesen...@verizon.net> wrote:
> maxine in ri wrote:
>
> > I have a nice simple recipe for sorrel soup, but it calls for 2 bunchs/
> > 1 lb of sorrel which we didn't get.
>
> Sorrel (or sour grass) is easy to grow. *Green grocers rarely carry it
> as once cut its shelf life is less than 24 hours. *You can buy sorrel
> soup in many markets under the name Shav.
>
> http://www.gardenguides.com/431-comm...x-acetosa.html

Locally I haven't seen it in the markets, and it hasn't started
sprouting here outside the greenhouses just yet.

I have been foraging some spring greens, altho it's been tricky since
the areas I usually cover were flooded by the rivers and are currently
considered polluted. 3 sewage plants along the river, plus all the
chemicals and oil tanks, gas tanks, and whatnot that were in the
basements, houses, and businesses along the way left deposits when the
river finally receded.

maxine in ri

maxine in ri wrote:

>
> I have been foraging some spring greens, altho it's been tricky since
> the areas I usually cover were flooded by the rivers and are currently
> considered polluted. 3 sewage plants along the river, plus all the
> chemicals and oil tanks, gas tanks, and whatnot that were in the
> basements, houses, and businesses along the way left deposits when the
> river finally receded.
>
>


Ugh. Imagine all that flowing into Narragansett Bay. I wonder how long
the shellfish and fish will be affected.

It's interesting to think about ancient times when floods meant more
fertility and abundant crops along the rivers due to the enrichment the
water left behind. That's certainly not the case in developed countries
with all the chemical and other pollutants we stockpile.

Back in the late 70s a local hardware store in Groton, CT burned down.
I was very surprised to read about all the pollution that the fire
department's water carried into nearby streams and then into nearby Long
Island Sound. There were loads of petroleum products, cleaners,
fertilizers, pesticides, weed killers, etc.

gloria p

"maxine in ri" <[email protected]> ha scritto nel messaggio

>
> I have a nice simple recipe for sorrel soup, but it calls for 2 bunchs/> 1
> lb of sorrel which we didn't get. I do, however, have one bunch> each of
> spearmint and oregano. I was thinking of mixing the three,
> along with the potato and (?) to make the full batch of soup.

They would be horrible with sour sorrel.
Both those herbs do a seasoning job for countless ethnic dishes. Pick a
country. Mexico or Meditt. for oregano, N African or sweets for the mint...
what do you like?

In article
<[email protected]>,
maxine in ri <[email protected]> wrote:

> Our early spring CSA is coming up with an interesting mix of spring
> veggies.
>
> I have a nice simple recipe for sorrel soup, but it calls for 2 bunchs/
> 1 lb of sorrel which we didn't get. I do, however, have one bunch
> each of spearmint and oregano. I was thinking of mixing the three,
> along with the potato and (?) to make the full batch of soup.
>
> To what other uses would you put the oregano and mint if they wouldn't
> go well with the sorrel?
>
> Available proteins to go with are chicken, flounder, salmon, or
> cranberry brisket.

I would season the chicken or flounder with the oregano and mint and
cook the sorrel very lightly to make a bed for the chicken/flounder.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/