Red Sorrel
Estimated Inventory, bunch : 0
This item was last sold on : 08/13/24
Description/Taste
Red sorrel is a hardy, leafy herb that grows in patches low to the ground, reaching anywhere from 10 to 40 centimeters tall and spreading by underground roots. The plant forms a rosette or circular arrangement of arrow-shaped leaves and sprouts slender, upright, reddish-brown flower stalks that produce clusters of tiny yellow or red flowers. The bright green leaves have a smooth surface and toothless, slightly curled edges, growing about five centimeters long. Red sorrel offers a distinct, bright, sour flavor with grassy undertones and tangy notes similar to lemon or sour apple.
Seasons/Availability
Red sorrel is available year-round.
Current Facts
Red sorrel is botanically classified as Rumex acetosella in the Polygonaceae, or buckwheat family, and is related to both French and garden sorrel varieties. It is known by many other common names, notably Sheep sorrel, Field sorrel, and Sour Weed. The name “sorrel” is derived from the French word for sour, which appropriately describes the plant’s acidic, tart taste. While it is widely regarded as a weed and even considered intrusive across nearly all fifty states in the U.S., Red sorrel can be used as a culinary green or herb, and it even has a long-standing reputation for its medicinal properties.
Nutritional Value
Red sorrel contains good amounts of vitamins C and A and some B vitamins. It is known for its antioxidant, diuretic, detoxifying, laxative, and astringent properties and has historically been used to treat inflammation, scurvy, and digestive issues. It offers small amounts of calcium, potassium, magnesium, phosphorus, zinc, and beta carotene and contains several natural phytochemicals, including flavonoids like quercetin, that are powerful antioxidants. It is important to note that Red sorrel has high levels of oxalic acid, which gives the leaves their sour flavor, and hence it is not recommended for people with a history of kidney stones, as oxalic acid can contribute to the formation of these stones. While the plant is toxic to livestock in large quantities, it is safe for human consumption. However, it is still recommended that it be eaten in small quantities to avoid stomach pain or abdominal cramps.
Applications
Red sorrel leaves can be used fresh or cooked and can serve alternately as an herb and a leafy green vegetable. Young, tangy leaves are best used fresh in salads or as a garnish, while mature leaves can be cooked like spinach, added to stir-fries, and used to flavor omelets, sauces, marinades, casseroles, or soups, serving as the main ingredient for creamed sorrel soup. It actually acts as a thickener for soups and stews and can even be used as a curdling agent for cheese. Use Red sorrel to flavor beverages, such as lemon-less lemonade or an anti-inflammatory tea. Red sorrel's bright, citrusy flavor pairs well with potatoes, whole grains, eggs, cream, yogurt, cheese, sour cream, veal and fish, especially smoked or oily fish like salmon and mackerel. Store Red sorrel in the refrigerator in a plastic bag for about a week. To prolong its use, try cooking the leaves in butter to make a puree, which can be segmented and frozen for future use, such as in soups or stews.
Ethnic/Cultural Info
Red sorrel is one of four key ingredients in Essiac tea, an herbal remedy that originated with the Ojibwa tribe of the Midwestern United States and Canada. The tea was popularized in the 1920s by a Canadian cancer nurse named Rene Caisse, who promoted the Objiwa recipe as an alternative cancer treatment and branded it as Essiac, which is Caisse spelled backward. To this day, it retains its reputation as an herbal treatment for its anti-cancer, detoxifying, and immunity-stimulating properties.
Geography/History
Red sorrel is a weedy species native to Europe and Asia and was likely brought to the United States with the colonists. Today, it grows wild in North America and is widely distributed in temperate regions worldwide, particularly in areas where blueberries are grown. It is commonly found growing in acidic, sandy soils in heaths, grasslands, and roadsides and is often foraged rather than cultivated. This rare and unique herb can be found at specialty stores or farmers markets, especially in the spring or summer.
Recipe Ideas
Recipes that include Red Sorrel. One
is easiest, three is harder.| All in Good Food |
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Shrimp Madagascar with Red Sorrel |
| Food & Wine |
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Beet-and-Red Sorrel Salad with Pistachio |
