100 Sorrel Recipes - A Flavorful Healthy Herb Useful in Many Meals (2024)

FAQs

What is sorrel good for in cooking? ›

Cooking With Sorrel

Sorrel falls straight between herbs and greens. Use it as a leafy herb, like parsley or basil or mint, chopping it up to use in marinades and dressings, or stirring it into soups or casseroles for a bit of fresh flavor. Or, use it as a green, ripping the tender leaves into salads and stir-fries.

What is sorrel? Sorrel is a herb with a sharp, lemony flavour. Highly regarded in France, where the leaves are used in soups and sauces, sorrel can also be served with fish and egg dishes. Only the younger leaves, available in the springtime, should be used in salads.

If you've never tried sorrel, be prepared to pucker up. This spring green is packed with potent astringency and a lemony, citrus-like flavor. It bump up the acidic quality of salads (just use less vinegar or lemon juice), and is great eaten raw. It also cooks down quickly in a sauté pan.

With a leaf-like shape, transpiration feature, and the ability to use extra thermal energy, the system captures more sunlight than the average solar cell and could drastically increase electrical output. To put it simply, solar panels work by absorbing sunlight and converting its energy into electrical power.

Pregnancy and breast-feeding: Wood sorrel is UNSAFE for both mothers and infants. Avoid use. Blood-clotting (coagulation) problems: Chemicals in wood sorrel can make blood clot too fast. Stomach or intestinal disorders: Wood sorrel can irritate the lining of the stomach and intestines and might make ulcers worse.

The recommended dosage of sorrel is around ½ cup of sorrel leaves, which provides about half of your daily vitamin C and vitamin A needs. It is also rich in potassium and magnesium.

Sorrel (Rumex acetosa), also called common sorrel or garden sorrel, is a perennial herbaceous plant in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock ('dock' being a common name for the genus Rumex).

Improved digestion: Sorrel is a good source of fiber, which helps to promote healthy bowel movements and digestion. It may help to reduce constipation, and can also help in preventing heart disease by reducing cholesterol.

Sorrel leaves are often used in salads, soups, sauces, and various other culinary preparations. They can be consumed raw or cooked, depending on personal preference and the desired flavor profile. However, it's worth noting that sorrel leaves contain oxalic acid, which can be harmful in large quantities.

Combine sorrel with other spring greens like arugula and spinach or use it all by itself in this vibrant pesto that perfect slathered on socca flatbread or tossed with pasta. If you're not quite sure how to use up a handful of sorrel, pasta (of any sort) is always a delicious solution.

Should sorrel be cooked or raw? ›

Young sorrel leaves can be eaten raw (tossed in salads, for example), but as sorrel grows, you will need to cook it. Because the herb is high in oxalic acid, don't cook it in a cast-iron pan.

Fresh sorrel can be a healthy addition to any balanced diet, and its low-carb, low-calorie content may appeal to people with weight-loss goals. Those on a gluten-free diet can safely consume sorrel. Sorrel is a nutritional powerhouse and provides significant amounts of important micronutrients.

You've probably heard of sorrel by other names. In Latin America, particularly Mexico, the flower is referred to as flor de Jamaica, and the drink is called Agua de flor de Jamaica. You might have also heard of it being called roselle, which is its African reference.

The closest taste to mature sorrel leaves is one you wouldn't expect: A tart, sour green apple. Sorrel is a very tangy, acidic herb. Its sour taste comes from oxalic acid, which also gives rhubarb its tartness. This fresh, lemony sourness has been highly prized in cuisines all over the world.

Sorrel is commonly used to help reduce inflammation and pain that accompanies sinusitis, more commonly referred to as a sinus infection. As a high-antioxidant herb, especially its high vitamin C content, it's awesome at reducing swelling and providing pain relief, which are both key when it comes to sinus infections.

Sorrel leaves are richer in nutrients

When compared to spinach, sorrel leaves are comparatively higher in terms of fibre, potassium, vitamin A, vitamin C, vitamin B6, calcium and iron. Further, a cup of sorrel leaves will provide you with only 30 calories which is the same as spinach.

Sorrel can be served raw or cooked. Use raw whole French sorrel and shredded garden sorrel in salads. They will have a zesty spinach flavor.