Sorrel: A Delicious Plant that is Good for You!

Garden sorrel has been grown for human consumption since antiquity. It is a plant with edible leaves and stems, that has a pleasantly sharp, sour taste, and for centuries has been much used as an essential ingredient in French and Central and Eastern European cuisine. Made into a number of different soups and sauces, and often used in salad, sorrel does contain a small amount of oxalic acid, which can be fatal in large quantities. However, a small amount of oxalic acid weekly or so, as you would get with normal use, will not harm you.

Garden sorrel (Rumex acetosa) is native to England, and there is another common variety, French sorrel, (Rumex scutatus) with very similar properties to the English variety.

Because both garden and French sorrel are broad-leaved plants, either needs regular and plentiful moisture, and therefore, if you are growing this herb in a dry area, it will need regular watering and care. If you are having a drought, you will also want to give the plant extra care. Both kinds of sorrel are hardy and perennials but will not survive a major freeze (overnight freezes are fine as long as it is reasonably warm during the day). You can grow either kind of sorrel plant from seeds or by dividing a mature plant, and if you harvest the leaves regularly, you will always have a supply of young, fresh, tender leaves. This favourite garden herb grows about two feet high and blooms in June or July. The leaves spread out from the center of the plant, so allow eighteen inches to two feet between plants. The plant is dioecious (the stamens and pistils are on two separate plants), so you will need both a male plant and a female plant to fertilize and produce seeds for growing the next generation of plants.

Unfortunately, the sorrel leaves lose much of their flavour when they are dried, so use the leaves fresh or frozen (chop up a leaf, put in an ice cube tray, fill with water, and freeze). You can use the leaves to make sauces and soups, add them raw to salads or casseroles, cook them like spinach or greens, or make them into a refreshing hot or iced tea. However, my absolute favourite way to use sorrel is to add it to mint and lemon balm, and puree it in a blender, and make a lovely, refreshing sorbet!

Please consume garden or French sorrel with caution, especially if you suffer from gout. If you have any concerns, please check with your physician before eating sorrel as a regular part of your diet.

Sorrel Aïoli

Yields 1½ cups of aïoli

With its delicate flavour reminiscent of lemons, this incredible aïoli sauce complements fish, chicken and can even be used in place of mayonnaise in any recipe (or even on your favourite sandwiches). Don't forget about using it in bouillabaisse, too!

1 cup firmly packed sorrel leaves, torn into small bits
¼ cup chives, chopped
1 egg yolk
2 t lemon juice
½ t salt
1 cup walnut, hazelnut, avocado, olive or grapeseed oil

Put all of the ingredients in blender except the oil. Blend until a fine, smooth consistency is achieved. Remove the top of the blender (while it is running on low speed), and add the oil in a thin stream, until it forms an emulsion. Store the aïoli sauce tightly covered in the refrigerator for up to three days.

Nutritional information (per serving): 86 calories; 0g proteins; 10g fat (1g saturated); 0g carbohydrates; 9mg cholesterol; 49mg sodium; 0g fiber; 0g sugars

Green Goddess Dressing with Sorrel

Yields 1½ cups

In addition to tossed salads, this Green Goddess dressing is great with chicken salad or tuna salad!

1 cup firmly packed sorrel, soft parts of leaves only (removing the ribs and stems)
¾ cup sour cream (the nutritional information given below is for low-fat sour cream)
½ cup chervil leaves
½ cup chopped chives
3 T olive oil
3 anchovies
2 T lemon juice
½ t sugar
¼ t lemon zest
salt and pepper to taste

Put all the ingredients in the blender, and blend to the desired consistency. Serve with salad, on sandwiches, or anywhere you can think of (I like it on crostini).

Nutritional information (per serving): 27 calories; 1g proteins; 2g fat (1g saturated); 2g carbohydrates; 3mg cholesterol; 75mg sodium; 0g fiber; 1g sugar