Perennial Veggie - Garden Sorrel
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Rumex acetosa
Perennial Veggie - Garden Sorrel

Uses: Whole plant
Acquired: 2004
How started:

Sorrel is well known in French cooking. The green leaves go well in egg and cheese dishes. Upon heating, the leaves turn from vibrant green to greyish green. The leaves get their sourness from oxalic acid.

Less well known is the fact that you can eat the seeds and roots. The book "Self Reliance: A Recipe for the New Millennium" by John Yeoman has these uses listed for sorrel. The roots of sorrel can be dried and milled into a starchy red 'flour'. Collect the profuse brown seeds of sorrel in autumn onwards to sprout for fresh food vitamin throughout the winter. Plants for a Future adds the following. Sorrel root flour can be made into noodles. The seed can be ground and added to other flour to make bread.

Wikipedia documents the many uses of sorrel leaves around the world:

In northern Nigeria, sorrel is known as yakuwa or sure (pronounced suuray) in Hausa or karassu in Kanuri. It is also used in stews usually in addition to spinach. In some Hausa communities, it is steamed and made into salad using kuli-kuli (traditional roasted peanut cakes with oil extracted), salt, pepper, onion and tomatoes. The recipe varies according to different levels of household income. A drink called solo is made from a decoction of the plant calyx.

In Romania, wild or garden sorrel, known as măcriş or ştevie, is used to make sour soups, stewed with spinach, added fresh to lettuce and spinach in salads or over open sandwiches.

In Russia and Ukraine it is called shchavel' (щавель) and is used to make soup called shav. It is used as a soup ingredient in other countries, too (e.g., Lithuania, where it is known as rūgštynė).

In Croatia and Bulgaria is used for soups or with mashed potatoes, or as part of a traditional dish containing eel and other green herbs.

In rural Greece it is used with spinach, leeks, and chard in spanakopita.

In the Flemish speaking part of Belgium it is called "zurkel" and canned pureed sorrel is mixed with mashed potatoes and eaten with sausages, meatballs or fried bacon, as a traditional winter dish.

In Vietnam it is called Rau Chua and is used to added fresh to lettuce and in salads for Bánh Xēo.

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