Description
Sorrel French
Botanical Name: Rumex acetosa
Sorrel is a perennial with broad lance shaped bright green leaves and grows to about 90cm high. Sorrel is native to Europe and Asia and has naturalised in many countries.
The tart, lemony leaves can be pulled from the base of the plant by hand, discard the stem and use the leaves to flavour soups, sauces and salads. Sorrel leaves partner well with avocado in a salad or on a sandwich. Add some shredded leaves to scrambled eggs, omelets and frittata. Quinoa salad loves the tangy addition of sorrel as do seafood and tomato dishes. Stir finely shredded sorrel through a basic white sauce to give a real zing to vegetables. Don’t cook sorrel in aluminum pans (the oxalic acid reacts and gives it a metallic taste).
Sorrel contains iron, vitamin A, vitamin C, some calcium, phosphorus, potassium and magnesium. It is astringent, cooling and diuretic. A tea from the leaves can be used to lower a fever and a poultice will help ease itchy skin conditions.
Contra-indication: High in oxalates, sorrel leaves should be avoided if prone to kidney stones or arthritis.
Growing Conditions
Sorrel likes to grow in sun through to semi – shade. It will tolerate most soils although it does prefer moist fertile soils that are slightly acidic.
