Native to Europe and western Asian, sorrel's name is derived from Old French "surele" through the
Germanic "sur" meaning, sour.
Smooth sorrel leaves offer a lemony tang and may be used as an herb or salad green.
Popular in spring mix, slivered sorrel leaves add a tangy accent to fresh salads.
Seafood, chicken, veal, lamb, pheasant dishes welcome its bite.
Shred into soups with a tomato or fish base.
Make a sorrel based sauce; drizzle over grilled, sautéed or marinated portabella mushrooms,
fold into mayonnaise and creamy sauces.
Sorrel contains iron, vitamin A, vitamin C, some calcium, phosphorus, potassium, magnesium and dietary fiber.
High in oxalates, sorrel leaves should be avoided if prone to kidney stones or arthritis.
Eating five daily servings of vegetables and fruits lowers the chances of cancer.