Sorrel Plant - Broad-leaf Sorel

Also known as Garden or Common Sorrel.

Produces clumps of green leaves which can be used as cut and come again leaves. The young leaves, which have a red tinge, have the best flavour. It is best not to let the plants flower as this can make the leaves tough and have less flavour (so just cut them out), the older, tougher leaves are best cooked, whilst the younger ones are best used more as you would herbs or in salads.

Sorrel has an interesting, tangy flavour, a little like limes, lemons, spinach, rhubarb, cabbage and amaranth! The strongest flavour is usually lemon. You can cook it like a vegetable or use it as a herb.

Commonly used in Asian cooking, known as Rau Chua (meaning sour herb) and in Vietnamese cooking where it is know as Rau Thom (meaning fresh herb).

It is thought that the Roman soldiers sucked the leaves of sorrel to relieve thirst.

• Hardy Perennial.
• Early to crop (usually in March).
• Easy to grow.
• Likes a sunny or partial sunny position.
• Likes most soil types including heavier soils.
• Can be pot grown or put in the ground.
• It is recommended to split the plants every 3 years.
• Self seeds.
  
  
• Culinary Uses.
• Best not cooked in aluminium or cast iron pans (as it can pick up the taste).
• Great with potatoes, fish, chicken and veal.
• Makes a nice soup.
• Good addition to risotto.
• Good in cream or yoghurt sauces.
• Can be used in salad.
• Cook like spinach.
  
  
• Medicinal Uses.
• Has high oxalic-acid, so be careful if you have kidney disease, kidney stones, rheumatoid arthritis or gout.

Disclaimer
As with all alternative medicines and plants with purported medicinal benefits it is important to inform your health care providers that you are using them; this helps to ensure safe and coordinated care. We can accept no liability for any side effect or contingency from any allergy or any other cause or harm that may arise. If in doubt please do consult a medical practitioner before using.