What is sorrel plant

Sorrel is the name for a variety of leafy greens that are often available at farmers' markets, especially in the spring or summer. It can be used in salads, stir frys, marinades, soups, and casseroles. It pairs well with fish, as well as cream, yogurt, and cheese. Sorrel is a leafy green plant, use alternately as an herb and a vegetable, with a distinctive sour, lemony flavor.

It's from the knotweed family, or Polygonaceae, the same botanical family as buckwheat and rhubarb. It also goes by the name " dock. There are several varieties of sorrel people consume and that may be for sale at farmers markets. Sorrel has a remarkably bright and tart flavor. Many people liken its taste to lemons, which is likely due to its sour flavor. It can be tricky to work with since that lemony flavor is mixed with a deep grassy flavor. Sorrel falls straight between herbs and greens.

Use it as a leafy herb, like parsley or basil or mint , chopping it up to use in marinades and dressings or stirring it into soups or casseroles for a bit of fresh flavor. Or, use it as a green, ripping the tender leaves into salads and stir-fries.

The tart and bright flavor of sorrel make it particularly good at adding some life to potatoes, eggs, and whole grains. It is also delicious with smoked or oily fish like salmon or mackerel. Sorrel is classically paired with cream, sour cream, or yogurt. This adds a vibrant green color and tartness to these plain items as their fatty creaminess tames the sharp flavor of the sorrel.

Sorrel is also a great addition to other cooked greens. Add a handful or two when you cook spinach, chard, or kale for a lovely sour kick. Sorrel is one of those ingredients that's so rare, it's not likely to be thrown at you in a recipe where you didn't see it coming. Additionally, it can also kick up stomach acid, which can worsen heartburn, and it also has a diuretic effect. When cooking sorrel, do not use cast iron or aluminum cookware.

Cast iron skillets and pots are verboten because the oxalic acid in this green reacts with the metals to produce a metallic flavor in the sorrel that makes it inedible. When using aluminum, the acids in this food may allow potentially toxic quantities of aluminum ions to escape from the cookware. Nutrition Nutrition Basics Healthy Eating.

Nicki Wolf. Nicki Wolf has been writing health and human interest articles since Her work has been published at various cooking and nutrition websites. Culinary Benefits. Video of the Day. Nutritional Benefits. What To Look For Right now is the time to start looking for the long, emerald-hued leaves of the common sorrel plant. How to store it Prepare sorrel soon after buying or harvesting it. How to prepare it First, try it raw. Add almonds, blitz quickly, then add sorrel. With the machine running, drizzle in olive oil to achieve the desired consistency.

Remember, it will thicken a little when you add the cheese. Stir grated Parmesan in by hand. Put yogurt in a bowl or mixer and whip until it starts to peak. Refrigerate until ready to use. You Might Also Like.

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