Sorrel
Sorrel, perennial herb that is cultivated as a garden herb or leaf vegetable. 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. Sorrel has a sharp, lemony flavor – the name derives from the French for ‘sour’. Sorrel is used fresh, pickled, canned or dried.
Sorrel is best from April to September. It’s easy to grow from seed in your garden too, or in a large pot. Sprouts appear as soon as the snow melts. It’s a slender plant about 60 cm high. By the end of May, and sometimes earlier, you can see the young leaves and whorled spikes of reddish-green flowers. Store in the fridge for no more than three days. Sorrel is frost-proof and are moisture-loving plants, while sowing seeds during spring you can harvest the sorrel in May next year.
Sorrel is very convenient to harvest for winter – frozen, dried in an oven or salted.
