Sorrel, a zingy, lemony green that comes back year after year, makes an interesting addition to fresh salads and is the star of fresh, lemony sauces and creamy sorrel soup.
Common sorrel or garden sorrel (Rumex acetosa), often simply called sorrel, is a perennial herb in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock. It is a common plant in grassland habitats and is cultivated as a garden herb or salad vegetable (pot herb).
Sorrel is a slender herbaceous perennial plant about 60 centimeters (24 in) high, with roots that run deep into the ground, as well as juicy stems and edible, arrow-shaped (sagittate) leaves. The leaves, when consumed raw, have a sour taste.
Sorrel is commonly used in many traditional dishes of Romania, Russia, Hungary, and Ukraine. Sorrel is usually used in soups, sauces and is added to salads. The herb is sweet in flavor and can be used in many dishes.
How to Select Sorrel
Choose fresh-looking Sorrel with good color and a clean, fresh scent. Avoid any brown spots or wilted stalks or leaves.
How to Store Sorrel
Sorrel is best used soon after purchasing. If stored, store in a plastic bag, unwashed in the crisper section of the refrigerator for up to 3 days.
Nutrition Benefits of Sorrel
Fat free, saturated fat free, cholesterol free, sodium free, an excellent source of vitamins A and C and a good source of magnesium and manganese.