Monday, 6 December 2010


Sorrel, also known as spinach dock or narrow-leaved dock, is a perennial herb that is cultivated as a garden herb or leaf vegetable. A slender plant about 60 cm high, Sorrel has roots that run deep. It has whorled spikes of reddish-green flowers, which bloom in summer, becoming purplish. With edible oblong leaves, and juicy edible stems, they have a flavour that is similar to sour wild strawberries. In small quantities sorrel is harmless, in large quantities it can be fatal. Sorrel can be hard to find where there is a large population of rabbits and dear, as they quickly eat up any fresh growth of leaves.
Young sorrel leaves can be puréed in soups and sauces or added to salads. Used in stews usually in addition to spinach. Young sorrel leaves are also excellent when lightly cooked, older sorrel is better for soups and stews, because it adds tang and flavour to the dish.
It has high levels of vitamins A and C. It also has moderate levels of potassium, calcium, and magnesium. Because of the oxalic acid in sorrel, it is not good for everyone. It has natural laxative properties that make consuming too much sorrel bad for the bum!
Sorrel has been cultivated for centuries. In Russia and the Ukraine it is used to make soup. In parts of Belgium it is served mixed with mashed potatoes, or as part of a traditional dish containing eel and other green herbs.
Cooking with Sorrel:
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