Sorrel is one of my favourite herbs and it’s incredibly simple to grow. Being part of the dock family it takes off like a weed but is much easier to control as you can simply dig out the taproots to stop it spreading.
It has a refreshing lemony flavour with a bit of zing! I love it in salads and it goes very well with any dish that’s associated with lemon – it’s lovely in Lemon Basil Risotto and adds a unique flavour to soups and sauces. It’s also a good palate cleanser when eaten between meals.
In my opinion it tastes wonderful!
Sorrel is also beneficial for your health; it’s a good source of fibre, has vitamin A which helps to maintain healthy skin, vision and immune function, vitamin B6 and vitamin C, which as we all know is one of the most important antioxidants.
You’ll also get folate and small amounts of niacin, thiamin and riboflavin, plus minerals, magnesium, calcium, potassium, iron, phosphorus, potassium and a very small amount of zinc, and copper.
The tannins in Sorrel have a drying effect that help to reduce mucus production making it a good herb it eat if you are coming down with a cold or chesty cough.
It can also help to reduce inflammation of the nasal passages and to treat swelling of the respiratory tract.
It really is a wonderful herb!
However, sorrel does come with a small health warning … similar to spinach it contains oxalic acid, so if you have kidney stones or rheumatic disease don’t over indulge.
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