Resembling spinach in shape, sorrel leaves range in color from pale to dark green. It has a refreshing, slightly lemony taste and has grown wild for centuries throughout Asia, Europe, and North America. It’s frequently used in French cooking.
How to Store and Prepare:
- Refrigerate in a plastic bag.
- Do not wash until ready to use.
- Rinse and wash leaves similar to green leaf lettuce.
- Dry with paper towel and use
- Consume within a day or two
- Unless the leaves are small, you should remove the stems and use the leaves only.
- add to salads, sandwiches and omelets.
- Tenderize meats and seafood by wrapping in the leaves prior to broiling
- Use in sauces and butters with seafood.
- Make cream of sorrel soup.
Excellent Source of:
- Vitamin A
- Vitamin C
- Folic Acid
Very Good Source of:
Studies have shown these possible health benefits.
- has been used orally for inflammation of the nasal passages and respiratory tract
- used as an adjunct to antibacterial therapy
- Some people use sorrel for its diuretic properties