sorrel
High in vitamin C and oxalic acid, providing a tart flavor along with antioxidants. Low in calories but significant in minerals such as potassium and manganese, though high oxalate content makes it unsuitable for those prone to kidney stones.
About
Sorrel (Rumex acetosa) is a leafy herbaceous plant belonging to the Polygonaceae family, native to temperate regions of Europe and Asia and now cultivated worldwide. The plant produces slender, arrow-shaped leaves with a distinctive sharp, acidic taste owing to their high oxalic acid content. Common varieties include garden sorrel (larger leaves, milder acid) and French or buckler sorrel (smaller, rounder leaves, more intense flavor). The leaves range from bright to deep green and develop a slightly reddish tinge in cooler temperatures. When raw, sorrel has a bright, tart flavor reminiscent of citrus; cooking mellows this acidity and the leaves wilt dramatically, similar to spinach.
Culinary Uses
Sorrel functions as both a vegetable and an herb in classical and contemporary cuisines, particularly French, Scandinavian, and Eastern European cooking. The leaves are used raw in salads for their tart, herbaceous note, or cooked into soups, sauces, and accompaniments to fish and poultry. The classic French sorrel soup (soupe à l'oseille) combines sorrel with stock and cream into a bright, tangy dish. Sorrel sauce, made by puréeing cooked leaves, is traditional with salmon and other fatty fish, as the acidity cuts through richness. The leaves wilt substantially upon cooking, so generous quantities are required for cooked applications. Young, tender leaves are preferable for raw use.