A Sorrel State of Affairs
Common sorrel or garden sorrel (Rumex acetosa), often simply called sorrel.
The leaves may be puréed in soups and sauces or added to salads; they have a flavour that is similar to kiwifruit or sour wild strawberries. The plant’s sharp taste is due to oxalic acid, which is a poison. In small quantities sorrel is harmless; in large quantities it can be fatal. – Wikipedia
Easy, delicious and verstatile – there’s a reason sorrel is a true spring great.
It’s that time of year again. Around about now, I find myself starting to nudge, nag and cajole pretty much anyone in earshot into growing some of their own fruit and veg – or, if they already grow some, into growing more. And one thing I’m telling everyone to grow (if they’re still listening) is sorrel. It is quite possibly the easiest crop in the world to raise (though really not that easy to buy). It’s also one of my favourite leaves to eat and cook with in spring and early summer.
This bright green leaf is startlingly, puckeringly sour and lemony, but with a wonderful lightness: it tastes green, it tastes of spring. It’s a generous and forgiving plant, both to the cook and to the gardener. Sorrel’s spear-shaped leaves are among the first to unfurl themselves from the warming ground in February or March, and provide the perfect antidote to the hearty, earthy flavours of winter. Plant some yourself and it will give you an abundant harvest – it’s the perfect first foray into growing your own food – and can function as a herb, a salad leaf or a vegetable, giving you either a thread of lemony flavour or a real, mouth-filling whack of it, depending on how much you use.
Source: The Guardian Read more for the recipes
- Sweet sorrel tart
- Creamed sorrel and poached egg on toast
- Lentil and sorrel soup
NB – Oxalic Acid: “steady diet of raw leaves,” is not recommended. A little is good. Also present in spinach and rubarb leaves. In excess can add to the development of kidney stones.