À l’Oseille is a French cooking term that means garnished with sorrel. The sorrel is often cooked and puréed. Recipes will often suggest using spinach as a substitution for the sorrel when unavailable. Language Notes “Oseille” is French for “sorrel”.
Sorrel
Oxalic Acid
Oxalic Acid is an acid naturally present in many plants that we eat. Oxalic Acid is present in very small amounts in chives, oca, parsley, rhubarb, sorrel, spinach and taro, and in even smaller amounts in a zillion other types of produce from asparagus to sweet corn. It can make something taste tart, as it…