Sorrel Making healthy weed

Salads and sauces can be refined with sorrel

04/02/2015

Among the native wild plants sorrel is recommended as a healthy ingredient to refine a variety of dishes. sorrel „has a high content of vitamin C and minerals and was therefore already used in the Middle Ages by sailors against the deficiency disease scurvy“, so the consumer information service aid.

In damp meadows and forest clearings sorrel - recognizable by the long arrow-shaped leaves - can be found as native weeds. Above all, the young leaves and shoot tips are thereby suitable for consumption, so the consumer information service aid. They give food a refreshing sour taste reminiscent of lemon. So sorrel, for example, in soups, sauces, omelette and herbed quark can provide a special touch. Also make sorrel in combination with dandelion, nettle and wild garlic to prepare a delicious wild herb salad.

Sorrel as a tasty vegetable garnish
Furthermore, the finely chopped leaves of the sorrel can be boiled briefly in salted water and then steamed in butter to serve as a tasty vegetable accompaniment to poultry, fish and seafood, reports the consumer information service aid. In addition, sorrel is also well suited for combining with leaf spinach or Swiss chard and form „one of the seven herbs in the well-known Frankfurt Green Sauce.“

Use freshly plowed sorrel if possible
In order to keep the aroma optimal, the wild vegetables should be used as fresh as possible, where the sorrel can be collected wild or grown in the garden. The harvest season extends from spring to late summer. For use in the kitchen, the young tender leaves of the plant are separated from the upper part of the plant with scissors or a sharp knife. (Fp)

Picture: neurolle - Rolf