Sorrel
Indigenous to Asia and Europe, sorrel is a hardy, temperate climate perennial. It was introduced in North America by the first New-England settlers and soon became popular. It is also called sourgrass.
The Romans and the Egyptians first ate sorrel for it digestive benefits and like rhubarb, it is spicy and tart.
- Clean sorrel just before eating. Do not soak; just swish leaves in a large bowl of water
- Eat sorrel raw or cooked.
- It can be prepared like spinach and reveals its fine qualities in soups and sauces.
- Sorrel soup is a classic dish in central Europe and Russia.
- Sorrel sauce is particularly good with poultry, eggs and quiches.
- Sorrel is also delicious with fish, pike in particular.
- To counter its acidity, cook with cream or mix with lettuce leaves.
Sorrel is available year-round in your METRO supermarket.
Sorrel is an excellent source of vitamin C, magnesium, vitamin A and contains a generous amount of iron and phosphorus. Because sorrel is very high in oxalic acid which is very strong, it should be eaten with moderation.
Sorrel is highly perishable and should be eaten as soon as possible after purchase. It can be stored in a perforated plastic bag for one to two days in the refrigerator. Blanched sorrel can easily be frozen.