Sorrel

Sorrel

  • +Description

    Sorrel is a slender plant about 60 cm high, with roots that run deep into the ground. Sorrel is native to Europe and western Asian. The stems are juicy and the leaves are oblong and edible. When the flowers increase in size, they become purple. Sorrel has a sharp sour flavour which is similar to kiwifruit or sour wild strawberries.

  • +Availability

    Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
    Available Available Available Available Available Available Available Available Available Available Available Available

    Sorrel is available from Israel and Kenya.

  • +Main nutrients

    Calcium, Copper, Fiber, Folic acid, Iron, Magnesium, Manganese, Phosphorus, Potassium, Vitamin A, B6, C and E.

Main varieties

  • Sorrel

    Sorrel

    Sorrel has a sharp sour flavour which is similar to kiwifruit or sour wild strawberries.

    View Sorrel

Preparation

Preparation

Rinse of the sorrel. To reduce the sourness cut off the stems with a knife. From here, either add the sorrel raw or cooked to a dish. When cooking sorrel, make sure to never cook it in an aluminum or iron pan, as sorrel will develop a metallic taste.

Consumption

Sorrel can be eaten raw or cooked. The leaves of the sorrel are the ones which are most eaten. The vegetable can be used in any dish which needs a hint of sour. Sorrel is used in soups or added to salads. It is also often used in stews usually in addition to spinach. Sometimes the stems are chewed on. The stems are tough yet juicy and more sour then the leaves.

When to eat

Consume fresh green leaves. Avoid those that are limp, dry or those with brown spots. Sorrel can best be kept in the refrigerator. Freeze for longer storage.

Did you know?

  • Sorrel is also called; ‘Spinach Dock’.
  • The name Sorrel is derived from Old French "surele" through the Germanic "sur" meaning; sour.
  • In England, a popular sweet-sour sauce called greensauce was so common made with sorrel that sorrel itself is called "greensauce".
  • Sorrel was used as a spring ration against scurvy.
 

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