Tuesday, March 9, 2010
Sorrel is a beautiful leafy green. The sorrel we got this week in our CSA box was long, pale green and looked a lot like puntarella or dandelion greens. It has smooth leaves, though, without indentations on the leaf edges.
Sorrel grows wild in many places but has also been cultivated for centuries. It can be eaten in salads, on sandwiches or cooked. Commonly used in stews or soups, sorrel has a tangy flavor and is high in ascorbic acid. Recipes that feature sorrel can be found in almost every culture.
Sorrel has iron, vitamin A, vitamin C, calcium, potassium phosphorus and fiber.