How to freeze sorrel for winter

Sorrel contains a lot of acids, and therefore, if improperly frozen, it can lose not only its appearance, but also acquire an unpleasant metallic taste. to freeze, you need to take plants collected from May to July, when the plant contains the maximum amount of nutrients and is not overripe. Plants should be young, without damaged and rotten leaves. Shoots should be taken no longer than 8 cm. After cutting, the sorrel must be processed or frozen for 10 hours. sorrel needs to be sorted out, choose good leaves and rinse them under running water. The leaves need to be dried on paper towels or just let the water drain. But after washing, sorrel can not be left for a long time, otherwise it will wither quickly. Sorrel leaves can be frozen whole. To do this, the leaves need to be tied in bundles. Put the bundles on a wooden board wrapped with a film, or on a plastic one. Freeze in this form in the freezer, then take them out and, having packed them in bags, immediately put them back in the freezer. Or cut into small pieces and spread on plates, freeze. then put them in containers or bags and put them in the freezer for storage. Sorrel is better to freeze the leaves together with the cuttings, because the cuttings contain more nutrients than the leaves.
You can freeze blanched sorrel. to do this, we thoroughly wash the sorrel greens, let the water drain. Finely chop the greens, put them in a metal bowl. Pour a little water, put it on the fire and boil it until it acquires an olive-colored sorrel. Let the mixture cool down. Then sorrel together with the broth is laid out in containers and frozen. This sorrel is suitable for baking as a filling for pies or for adding to soups.
Bon appetit!