If you love tapping into mother nature's bounty when it comes to homegrown edible greens and herbs, look no further than sorrel.
The perennial herb shoots up every spring and can be found in most places across Europe as well as in Central Asia and North America where it adds complexity to any number of simple dishes as well as racking up some good nutritional credentials.
Sorrel's citrusy sharp flavour shines in savoury cooking, whether thrown into soups and salads or blitzed into smoothies or pestos, stirred into creamy risottos or baked into tarts.
What is Sorrel?
The vibrant green spring herb grows easily in many countries around the world where it's used in cuisine from Nigeria to Afghanistan and Albania to Armenia.
Both the leaves and the juicy roots can be eaten or infused in drinks.
Fresh sorrel, grows easily and can be harvested at home just before you need to cook it.
Nutritional Benefits of Sorrel
Sorrel leaves are used to aid digestion, treat liver problems and cure throat and mouth ulcers. Because sorrel provides a hefty dose of fibre, vitamins A, C and B6, iron, magnesium, potassium and calcium.
How do you cook with Sorrel?
Both the stem and the leaves of sorrel can be eaten.
Chef Mauro Colagreco shared this recipe with us from his Mirazur restaurant where he takes advantage of his own vegetable garden overlooking the riviera to create this delicate sea bass and sorrel dish.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.