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- Sorrel
Description
Sorrel is a hardy perennial herb belonging to the buckwheat family that is cultivated as a garden herb or leaf vegetable. Sorrel has grown wild for centuries in Asia, Europe and North America. The presence of oxalic acid produces acidic and tart or sour notes, that are not so prominent in young leaves, which are preferred for harvesting. Sorrel leaves are shaped like spinach leaves and range from 2 to 12 inches in length. Sorrel is available year-round, but it is at its youngest and mildest in spring. It is high in vitamin A and contains some calcium, phosphorus, potassium, magnesium and vitamin C.
Sorrel is the standard variety and an indispensable green in European and Mediterranean cooking. Its long broad kelly green leaves are tangy and succulent, much like the texture of spinach, with lemon undertones and an acidic finish which may be due to its high oxalic acid content. Sorrel contains a lot of vitamin c which causes its granny smith apple taste.
Uses
Sorrel is often found in cream soups, fish stuffings, omelets, breads, salads, sauces and cole slaw. Younger sorrel is often cooked and served like spinach, or eaten raw in salads. Older, more acidic sorrel is good in cream soups where the addition of sour cream is said to reduce the tart overtones. Asparagus, sorrel, fresh peas and apples go well together.
Medicinal
Sorrel is used for reducing sudden and ongoing pain and swelling (inflammation) of the nasal passages and respiratory tract, for treating bacterial infections along with conventional medicines, and for increasing urine flow. Sorrel contains tannins, which have a drying effect to reduce mucous production. Sorrel is also an ingredient in the herbal cancer treatment Essiac. In combination with gentian root, European elder flower, verbena, and cowslip flower, sorrel is used orally for maintaining healthy sinuses and treating sinusitis.
Sources
http://www.webmd.com/vitamins-supplements/
http://www.specialtyproduce.com/produce/
http://easteuropeanfood.about.com/od/
Recipes
http://www.epicurious.com/tools/searchresults?search=sorrel+recipes
Disclaimer:
This information is for educational purposes only. Plant Sale does not and can not take any responsibility for any adverse effects from the use of plants. Plant Sale makes no claims to the medicinal/edible effects of these plants. In fact, plants may be harmful or even deadly if taken for the wrong conditions, used in excessive amounts, or combined with other drugs. Consult your doctor about your health conditions and the use of plant-based remedies. Always seek advice from a professional before using a plant medicinally/edibly. The statements on this site have not been evaluated by the FDA. Use information wisely and at your own risk.
Sorrel is a hardy perennial herb belonging to the buckwheat family that is cultivated as a garden herb or leaf vegetable. Sorrel has grown wild for centuries in Asia, Europe and North America. The presence of oxalic acid produces acidic and tart or sour notes, that are not so prominent in young leaves, which are preferred for harvesting. Sorrel leaves are shaped like spinach leaves and range from 2 to 12 inches in length. Sorrel is available year-round, but it is at its youngest and mildest in spring. It is high in vitamin A and contains some calcium, phosphorus, potassium, magnesium and vitamin C.
Sorrel is the standard variety and an indispensable green in European and Mediterranean cooking. Its long broad kelly green leaves are tangy and succulent, much like the texture of spinach, with lemon undertones and an acidic finish which may be due to its high oxalic acid content. Sorrel contains a lot of vitamin c which causes its granny smith apple taste.
Uses
Sorrel is often found in cream soups, fish stuffings, omelets, breads, salads, sauces and cole slaw. Younger sorrel is often cooked and served like spinach, or eaten raw in salads. Older, more acidic sorrel is good in cream soups where the addition of sour cream is said to reduce the tart overtones. Asparagus, sorrel, fresh peas and apples go well together.
Medicinal
Sorrel is used for reducing sudden and ongoing pain and swelling (inflammation) of the nasal passages and respiratory tract, for treating bacterial infections along with conventional medicines, and for increasing urine flow. Sorrel contains tannins, which have a drying effect to reduce mucous production. Sorrel is also an ingredient in the herbal cancer treatment Essiac. In combination with gentian root, European elder flower, verbena, and cowslip flower, sorrel is used orally for maintaining healthy sinuses and treating sinusitis.
Sources
http://www.webmd.com/vitamins-supplements/
http://www.specialtyproduce.com/produce/
http://easteuropeanfood.about.com/od/
Recipes
http://www.epicurious.com/tools/searchresults?search=sorrel+recipes
Disclaimer:
This information is for educational purposes only. Plant Sale does not and can not take any responsibility for any adverse effects from the use of plants. Plant Sale makes no claims to the medicinal/edible effects of these plants. In fact, plants may be harmful or even deadly if taken for the wrong conditions, used in excessive amounts, or combined with other drugs. Consult your doctor about your health conditions and the use of plant-based remedies. Always seek advice from a professional before using a plant medicinally/edibly. The statements on this site have not been evaluated by the FDA. Use information wisely and at your own risk.