Sorrel The Wonder Herb

Sorrel is one of my favourite herbs. It’s fresh, zesty, and adds a lemony zing to almost any dish. It has an array of nutritional properties and it's incredibly easy to grow.

A hardy perennial, sorrel belongs to the dock family, and just like its weedy cousins, it tends to take off! But don’t let that put you off, it’s much easier to manage. Simply dig up the taproots if it starts to spread more than you’d like.

I love tossing young sorrel leaves through fresh greens for a tasty salad, or stirring it into soups, pestos, or sauces. One of my absolute favourites is adding it to a Lemon Basil Risotto – it complements the citrus notes perfectly and adds a depth of flavour that’s truly unique.

It also works well as a palate cleanser – a few leaves eaten between courses or even as a snack can freshen up your mouth and digestion.

In my opinion, it tastes absolutely wonderful!

A Nutritional Powerhouse in Leafy Form

Aside from its amazing taste, sorrel brings a lot to the table nutritionally. It’s a great source of dietary fibre and packed with key vitamins and minerals.

Sorrel contains:

Vitamin A – great for skin health, immune function, and vision
Vitamin B6 – supports metabolism and brain function
Vitamin C – a well-known antioxidant that helps with immune health and collagen production
Folate – essential for cell function and tissue growth
Minerals – including magnesium, calcium, potassium, iron, phosphorus, and small amounts of copper and zinc

Sorrel also contains tannins, which have a drying effect that can be helpful when you’re feeling under the weather. If you’re coming down with a cold or dealing with a chesty cough, adding a bit of sorrel to your meals might help reduce mucus production. It’s also said to help ease inflammation in the nasal passages and respiratory tract, which is especially welcome during winter.

A Small Word of Caution

Like spinach and silverbeet, sorrel does contain oxalic acid, a naturally occurring compound that can interfere with calcium absorption and may contribute to kidney stones if consumed in large amounts. So, if you have a history of kidney issues or rheumatic conditions, it’s best not to overdo it. That said, enjoying it in moderation – as with most herbs – is perfectly fine for most people.

Easy to Grow, Delicious to Eat

If you’ve got a sunny spot in the garden or even a large pot, give sorrel a go. It’s relatively drought tolerant once established and will reward you with lush, tangy leaves year round. Just harvest a few leaves at a time and let the plant keep producing – it’s the gift that keeps on giving.

Have you tried sorrel before? Let me know your favourite ways to use it – I’m always keen to try new ideas in the kitchen!