Combine water, sugar and lemon zest in a saucepan and bring to a boil. Reduce the temperature to low and simmer for about 5 minutes. Allow the mixture to cool completely. Add the syrup to a blender with fresh sorrel leaves and the lemon juice. Blend the mixture until ultra-smooth and strain through a fine-mesh strainer or cheesecloth. Refrigerate. The syrup is best used on the day it is made to retain its vibrant color. Makes about 3½ cups syrup.

For a Pitcher of Spring Sorrel Soda Pop

Place 2 cups of sorrel syrup in a pitcher with ice and add about 4–6 cups seltzer, then stir well.

For a Sorrel Daiquiri

Combine 2 ounces of white rum, 1 ounce of fresh-squeezed lime juice and 1 ounce of spring sorrel syrup in a shaker. Shake vigorously with ice for about 10 seconds, then strain into a chilled flute. Garnish with a blade of fresh sorrel and serve.

Essential Spring Varieties & Their Uses

FENNEL FRONDS: A milder version of fennel bulbs’ licorice-like flavor, with more herbaceousness and stronger anise sweetness. Chop the feathery fronds to sprinkle on salads or use the stems like garlic to deepen flavor. Delightful in fennel and lemon risotto and spring osso buco.

MINT: A vibrant herb with a cooling sensation and menthol flavor. Both leaves and stems can be used, with stems being powerful and minty. Try it pounded with a mortar and pestle for pesto, or smashed with good olive oil, lemon and fava beans. An unexpected addition to scrambled eggs.

CHIVES: Delicate and onion-like, with a fresh-subtle flavor. Use the whole plant, including blossoms. Finely slice for stronger flavor or snip into segments for salads. The blossoms, gently separated from stems by pulling or snipping, shine in pork meatballs with spring greens and noodles. Finely chopped chives elevate an orzo and couscous salad with spring asparagus and sweet peas.

DILL: Tangy and bright with a grassy profile, featuring hints of parsley, celery, light citrus and subtle anise undertones. Focus on the feathery fronds and tender stems, which can be plucked or snipped. The stems are perfect for pickling and the leaves essential in spring. Try in Little Gem salads, feta dill dressing and Persian rice with dill.

PARSLEY: Fresh and mild with a grassy profile and slightly peppery overtones. Use both leaves and stems—upper smaller stems can be chopped directly, while main stems are perfect for blending into dressings or stocks. A mezzaluna is perfect for chopping large amounts. Essential in spring leaf salads and Meyer lemon gremolata.

SORREL: A bright, tangy herb with a sharp, lemony flavor. The younger leaves offer milder flavor and older leaves providing more intense tanginess. The intense, bitter stems work brilliantly for creating balanced cocktails. Perfect in sorrel ice cream with strawberry jam ripples or as sorrel pesto on white fish.

SPRING HERBS: TIPS AND USAGE

Spring herbs hold untapped potential, their tender stems and vibrant flavors ready to transform dishes. Here’s how to make the most of spring’s first shoots.

Smart Storage

Fresh garden herbs thrive when treated like cut flowers, placed in water. Farmers’ market finds store well wrapped in dry paper towels inside sealed containers. Supermarket herbs wilt quickly in plastic clam-shells—use the same paper towel-wrapped, sealed container method to extend freshness.

Maximize Every Part

Spring’s soft stems are flavor gold—use the entire plant. Tender stems taste like leaves and add texture. Save thicker stems for stocks, broths, pestos and infusions.

Layered Flavor

Fresh herbs enhance dishes at any stage—don’t limit their potential. Layer them for depth and complexity. Early additions create deeper notes as oils slowly release, while “finishing herbs“ add bright bursts of raw vibrancy.