How to pronounce “sorrel” in English

There's, I said, a lot of versions of sorrel.Mountain sorrel, meadow sorrel, sorrel from, I don't know, the river.So it's not only resourceful because of the ingredients but it's resourceful in how they use their kitchen.

Another way to use kale.And sorrel, because it has that natural lemon flavor inside, it's a delicious green to use.

And I think that's behind a lot of the things that people are worried about.Executive producers are Sorrel Husbands-Denholtz and Jim Colgan.

Our managing producers are Michael McDowell and Elizabeth Wiliczek-Stern.Executive producers are Sorrel Husbands Denholtz and Jim Colgan.Sound design and additional production support by Mumble Media and H. Ash.

95% of the time I say I don't understand, it's because I'm not looking at it the right way and people get frustrated, like,Executive producers are Sorrel Husbands Denholtz and Jim Colgan.

Another way to use kale.If you can grow sorrel, I feel sorrel is something that I think in this climate grows pretty easily.

And be on a scale that if it works in-- oh, and another thing in advertising, I did-- this WPP Group I talked to you about,where Martin Sorrell just left, he got fired.But he said that the word globalization is a misnomer, that the better word is Americanization.

You want some greens that have flavor that are a little bit more pungent.So if you don't have sorrel, save the radish greens from your radishes and use those, or dandelion greens, which are something that grow all over Californiaand are really popular for that bitterness.

So the companies have a chance to earn a lot more.And then you know I knew Martin Sorrell and watched him.

Yeah, the closest thing to that leaf is sorrel.So this is the-- if you're not familiar with sorrel, it has a tangy flavor.So the first dish that we showed was from the southeast part of Turkey.

I understand. We're a business.And now we grow the correct amount of sorrel.

I apologize to René Redzepi and his staff as I'm sure our version doesn't do justice to Noma's.Serve with a musk ox tartare or wood sorrel and juniper if you wanna bite Noma's style.Or go off on your own if you think that you're better than René Redzepi.

In Armenia, they would probably not use the lemon juice.They would just use-- there's a million different greens that are called something like sorrel.And they're all a little different but there's .

Another way to use kale.if I was smart enough to plan ahead and have a pot of sorrel or have it growing wild in my backyard I would

And today, he's going to show it with sorrel.Yeah, the closest thing to that leaf is sorrel.So this is the-- if you're not familiar with sorrel, it has a tangy flavor.

Sometimes it has 20 or 25 different things in it.It'll have spinach, Swiss chard, sorrel, sweet dandelion,fennel, poppy leaves, lemon balm, parsley, mint, maybe a few different mints, dill, oregano,

So I talked about chicken-- either fried or smothered.So if you have Caribbean heritage, there's something called Sorrel.

And it's basically as many greens as you can fit in a bread.So we've got-- today I'm super excited because the Google Garden-- Google Garden has these beautiful sorrel leaves which look like the kind of greensyou find all over Artsakh in Armenia.

And I'm not even sure off the top of my head I could name 22 greens.There's, I said, a lot of versions of sorrel.Mountain sorrel, meadow sorrel, sorrel from, I don't know, the river.

Another way to use kale.I tried to buy some at the farmer's market this past weekend and the chefs had already bought all the sorrel.

Another way to use kale.So if you want to know what's next, grow some sorrel.

But it's a wild green.And today, he's going to show it with sorrel.Yeah, the closest thing to that leaf is sorrel.

And we work really hard to make them new.It's salsify, black trumpet mushrooms, and wood sorrel with lichen vinaigrette.

Another way to use kale.If you wanted to just make your pesto a little bit more interesting, add a bit of sorrel leaves and you get that brightness.

Another way to use kale.So I would say any kind of chard, kale, if those grow well for you, but the secret would be figure out your sorrel.

So instead of having the same cool little micro green that you see on every single restaurant in town, because people kind of get on--when the catalogs come out, from like, little micro green companies, everybody jumps on like hearts on fire sorrel.You kind of see it over the place.

Growers, artisans. Foraging. Thank you.Jesus Christ. And then there's the wilds, which is utilizing the wild elements of the Valley-- the foraging, the mushrooms, the wild sorrells, allof those things. So really using those things, most of which were really untouched.