Sorrel
Sorrel, perennial herb that is cultivated as a garden herb or leaf vegetable. Sorrel has a sharp, lemony flavor – the name derives from the French for ‘sour’. Another name for sorrel is spinach dock. Sorrel is a very useful herb with a sour taste, the leaves contain a lot of protein, potassium, calcium, vitamin C, B and K, carotene, and iron. Broth made from sorrel is used in disorders of the stomach, helping to the improvement of the liver, and anti-allergic, helping with acne and itchy skin effect. But it’s important to not use it a lot because of the high acid content.
Sorrel leaves can be used in different dishes but also as a medicine. The raw leaves or juice improve digestion for example. Sorrel is used fresh, pickled, canned or dried. Usually I use sorrel leaves in salads, it adds a pleasant acidity and freshness to the dish. Another use is sorrel soup (you need only 2-3 minutes to boil sorrel, so add it at the end of cooking the soup). Some other great uses are sauces for fish and poultry, egg dishes, or just add to sandwiches or mashed potatoes, it gives a beautiful green color and slightly sour taste. Only the younger leaves, available in the springtime, should be used in salads. In the summer, sorrel is put to tastier use when made into sauce or soup. Store in the fridge for no more than three days. Sorrel is very convenient to harvest for winter – frozen, dried in an oven or salted.
Here are some recipes:
https://internationalmenu.com/?s=sorrel
