Sorrel is a vegetable plant with a distinct acidic flavor and powerful aroma. It adds a bit of individuality to even the most basic foods in the kitchen: soups, soups, sauces, and so on. Sorrel stands out nutritionally because of its antioxidant properties and high quantity of important vitamins and minerals.
Sorrel's characteristics
Antioxidant properties; strong aromatic properties; low calorie content;
Potassium and vitamin A are good sources, and the fiber level is interesting.
We know that sorrel has been valued for its therapeutic virtues throughout Asia and Europe for ages, and that it was especially valued by the Egyptians during the Pharaonic era.
Until the Middle Ages, it will be fully established into European kitchens.
Sorrel was employed by the Romans and Egyptians for its digestive effects. The name sorrel comes from the Old English word surele, which means “on.” It was also used to prevent scurvy in the Middle Ages. The earliest English settlers in Canada brought sorrel with them.
Rumex is the scientific name for sorrels, which belong to the Polygonaceae family.
Here are a couple of instances of wild species:
Rumex acetosa, often known as common sorrel, meadow sorrel, or barberry, grows to a height of 30 cm to 1 m. The leaves are robust and thick, measuring 7 to 15 cm in length.
It has three membrane wings on its fruits. From May through September, crimson clusters of flowers bloom. This shrub can be found in pastures and meadows.
Sheep sorrel, or Rumex acetosella. It grows up to 50 cm tall in rocky areas with acidic soil.

Sorrel is a vegetable plant with an acidic flavor that is usually taken in tiny amounts.
It can efficiently contribute to our daily intake of micronutrients due to its high concentration of vitamins, minerals, trace elements, and antioxidant components.
One hundred grams of sorrel provides an adult with the complete recommended daily requirement of provitamin A and roughly three-quarters of the daily allowance of vitamin C.
Sorrel is low in calories and high in water, but low in energy nutrients. It does, however, have a high vitamin and mineral content.
It is an excellent source of provitamins A and C, as well as a variety of minerals and trace elements, including iron, magnesium, calcium, manganese, copper, and zinc.
Organic acids are also present in this plant, which contribute to its distinct tart flavor.
Carotenoids (beta-carotene, lutein, and zeaxanthin) are antioxidant chemicals found in sorrel that protect our cells from premature aging.
Finally, its fibers are plentiful.
Vitamins, antioxidant chemicals, and fibre found in fruits and vegetables all play an important part in maintaining good health.
A high intake of vegetables and fruits has been demonstrated in several studies to lower the risk of cardiovascular disease, cancer, and other chronic illnesses.
Lutein and zeaxanthin-rich foods (spinach, Brussels sprouts, broccoli) may also assist to minimize the risk of macular degeneration.
Nutritional and caloric values ​​of The Sorrel
For 100 g of Sorrel:

For its digestive properties, the Egyptians and Romans employed wild sorrel infusions and decoctions.
Sorrel is currently mostly consumed as part of a general diet:
It mixes nicely with fish in sauce and allows the finer bones to dissolve.
They're also popular in soups, mashed potatoes, and omelets when cooked.
It's eaten raw in salads; to do so, remove the filamentous center rib.
It's worth noting that you shouldn't cook it in a cast iron or aluminum pan It will turn black..
It relieves irritation caused by nettle bites when used as a compress.
The roots and seeds are used in decoction for their diuretic qualities and to treat skin diseases.
Because wild sorrel contains oxalic acid, which might irritate the esophageal pathway, it should be ingested in moderation.
If you decide to grow sorrel in your yard, keep in mind that it attracts butterflies since many butterfly caterpillars enjoy it.
Vitamin C and E are abundant in wild sorrel. Iron, magnesium, and a variety of other trace elements are also present. It has the following features as a result of its composition:
Depuratives and diuretics; digestive; febrifuges and tonics; laxatives; antioxidants: it helps fight cardiovascular illnesses, some malignancies, and vision degeneration; depuratives and diuretics
It is ideal for diabetics due to its low carbohydrate content (2.5 percent ).
It's also used to refresh dull hair and cleanse greasy face.
The National Health Nutrition Program advises eating at least 5 servings (of at least 80 g) of fruits and vegetables each day, and to take advantage of seasonal diversity, which for sorrel includes summer and fall.
Sorrel is commonly consumed as a sauce or as an ingredient in a variety of dishes. Consumption recommendations are thus dependent on the other elements present, with a butter sauce having a lower nutritional value than a vegetable soup. The first should be taken in moderation, while the second might potentially count as a vegetable serving and thus be included on the menu on a regular basis.
However, a small amount of sorrel is enough to adequately augment our vitamin and mineral intake.

In more ways than one, sorrel has a unique nutritional profile. Although it is low in calories, it has a high nutritional richness due to the presence of key vitamins and minerals. It's high in protein and dietary fiber, and it aids muscular growth and maintenance as well as digestive health. It has a strong perfume and adds flavor to dishes without adding salt or fat.
Sorrel includes antioxidant vitamin C as well as beta-carotene in terms of micronutrients. As a result, it aids the body's battle against free radicals, which cause premature cell aging, as well as supporting the immune system. Sorrel contains vitamin A, which is good for your eyes, and potassium, which is involved in muscular contraction and nerve transmission.
It would be a shame not to take advantage of the health advantages of sorrel. It has an antioxidant capacity that is incredibly advantageous to our body's health since it is high in vitamin C and phenolic compounds. Furthermore, the potassium in sorrel is engaged in a variety of metabolic processes. However, because sorrel is normally ingested in little doses, the following health benefits should be seen in context.
** Antioxidant potency
Vitamin C is abundant in sorrel. Vitamin C contributes to the preservation of skin integrity, aids wound healing, protects cells from premature aging caused by free radicals, and supports immunological activities, in addition to its role as an antioxidant. It also aids the absorption of non-heme iron derived from plants.
Sorrel is also high in phenolic chemicals, which have powerful antioxidant properties. These phenolic chemicals are thought to help preserve cardiovascular health by keeping vascular tissue intact and preventing platelets from clumping together and forming clots. These also have an anti-inflammatory impact, preventing the growth of cells that surround the arteries, and hence the beginning and progression of atherosclerosis.
** Potassium-rich food
Potassium is also abundant in sorrel. Potassium, like sodium, is an important mineral that serves a variety of activities in the human body. It helps to maintain the body's acid-base balance and maintains the pH inside the cells with the aid of sodium. It also plays a role in the transmission of nerve impulses, muscular contraction, and the normal functioning of the kidneys and adrenal glands, as well as the synthesis of proteins and glucose metabolism.

Sorrel, like rhubarb and buckwheat, is a vegetable plant of the Polygonaceae family. Sorrel was already growing wild on several continents before being cultivated for its edible leaves in Europe, Asia, and North America, which have a variety of health advantages. It is most often found on market stalls in France between April and November, which is the best time to thoroughly appreciate it in the kitchen.
When purchasing sorrel, seek for solid, bright green leaves with slender stems. In a perforated plastic container, it will keep for 1 to 2 days in the refrigerator. It's best to wash it with lots of water right before eating it, then remove the stem to prepare it.
Harvesting and preserving wild sorrel
Keep in mind that wild sorrel is not to be confused with spotted arum, which is dangerous. Also, check to see if the area where you intend to gather sorrel is polluted. Avoid areas near highways and factories…. Only healthy plants should be harvested.
Sorrel leaves are picked before blossoming in the spring. Freezing is the greatest technique to keep sorrel. Place them on a tray in the freezer and then in freezer bags once they're frozen. They can also be frozen after they've been boiled in boiling water and drained well.
For the best possible conservation,
Sorrel is a delicate plant that doesn't last long. It's best to keep it in the refrigerator's vegetable drawer, sealed in an airtight bag, and consume it within 48 to 72 hours. It does not keep once cooked, and its flavor can soon deteriorate, therefore it must be consumed straight away or frozen for later use.

Sorrel is rarely consumed alone in cooking, but usually in combination with other vegetables. Indeed, to attract the taste receptors, its extremely strong flavor has to be tamed. Sorrel is a common ingredient in veloutés, soups, and sauces that pair well with fish and white meats.
Here are a few pointers on how to cook with sorrel effectively.
It may also be eaten raw in salads because of its acidic and lemony flavor. Because sorrel is highly delicate and blackens when it comes into touch with these metals, it should not be cooked in a cast iron or aluminum skillet. If it is steamed, it will become bitter.
Sorrel may be readily added to a menu.
Sorrel, when cooked, is similar to spinach and may be used in soups and sauces. In Europe and Russia, sorrel soup and sauce are particularly popular. The sauce goes well with chicken, fish, veal, and egg dishes like quiches. Sorrel can also be mashed and combined with other ingredients, such as mashed potatoes.

Sorrel is typically good for your health, as long as you eat it in moderation and as part of a well-balanced diet. However, because of its high oxalate content, it is not suggested for persons who suffer from stones or gout.
The oxalate content
Sorrel, like spinach and rhubarb, is high in oxalates, which are chemicals that reduce iron and calcium absorption. Sorrel should also be avoided if you have urinary stones or gout.