Bright, lemon flavor. The tender, fresh green leaves grow to about 8″ long and have a citrus flavor. Grown year-round in the Tower Garden.
Sorrel is delicious used as an herb or as a salad green — its tartness is really refreshing. A traditional way to enjoy sorrel is cooked into a sauce and served with fish, lending a lemony flavor without the use of lemon. It’s also great cooked into soups or stews. Baby sorrel greens can be tossed into mixed salads. And if you don’t have lemons to make a salad dressing, use sorrel to add tang.
The distinctive sour taste of sorrel is due to oxalic acid, which is also present in black tea and spinach. Older sorrel leaves have a higher oxalic acid content, so they will be better for cooking than eating raw. Sorrel also has a very high vitamin C content, which was a reason it was used as a preventative measure for scurvy. Not only is sorrel good to eat, it also has medicinal properties. However, people with arthritis or kidney stones should eat minimal amounts of sorrel because the high oxalic acid content can aggravate those conditions.
Sorrel: Herb to know from Mother Earth Living
LATIN NAME: Rumex acetosa
SEED: Sorrel Green Seed from Johnny’s Selected Seeds
