Sorrel: The Citrus-Like Herb Finding Its Way Into Bar, Banquet, and Fine Dining

At the Culinary Vegetable Institute, we often say: “Use sorrel anywhere you might want to squeeze a lemon.” But with so many varieties grown right here on the farm—each one offering its own unique balance of acidity, texture, and intensity—the better question becomes: “Which sorrel should I use?”

This vibrant herb is more than just a garnish or background note. Sorrel is bold, bright, and packed with natural citric acid, making it a powerful ingredient across the culinary spectrum. Whether you're behind the bar or designing a multi-course tasting menu, sorrel brings balance and excitement to the plate—and the glass.

Behind the Bar

Hendrick’s &  Lucky Clover.

Bartenders are finding sorrel to be a sophisticated, herbaceous alternative to lemon or lime. Its acidity plays beautifully with botanicals, especially in gin-forward cocktails. The brightness of the sorrel amplifies the floral notes of the gin while adding an unexpected, tart twist.

Fine Dining

Dehydrated/Rehydrated Carrot. Fermented Honey. Hemp Seeds. Lucky Clover.

This composition balances earthy and fermented tones with sorrel’s clean acidity, which ties the dish together with an citrus-like brightness.

Banquet Settings

Beeswax Ice Cream. Lavender. Bee Pollen. Honey. Oats. Lucky Clover.

This dish is a celebration of the hive—floral and sweet. The addition of sorrel sharpens the flavor profile and awakens the palate, adding dimension.

With dozens of sorrel varieties available—from the Lucky Sorrel collection to the deep-veined beauty of Red Ribbon Sorrel—each one offers a slightly different experience. Some are more pungent and sharp, while others are mellow with a mild acidity.

Explore The Chef's Garden Sorrel varieties.