Do not pass sorrel through a meat grinder – this leads to the destruction of vitamin C. In cooking, sorrel is used as a filling for pies, soups, salads are prepared with it. What do you know about sorrel leaves?
- Sorrel is called “Rumex” in Latin.
- For a long time, in some countries, sorrel was considered exclusively a weed, while in others this plant has long been successfully eaten.
- The people often called sorrel “wild beet” or “meadow apple”.
- The French proclaimed sorrel as one of their national vegetables. The second they consider carrots.
- There are over 150 species of this plant, but not all of them are edible. Many of them are just weeds and nothing more.
- Sorrel leaves contain mineral salts, proteins, calcium, magnesium, potassium, vitamins, citric, and malic acid. Sorrel should not be minced – this leads to the destruction of vitamin C.
- In cooking, sorrel is used as a filling for pies, soups, and salads are prepared with it. There are many recipes where sorrel is the main ingredient.
- In France, they make mashed sorrel with the addition of sweet mustard, and they also use sorrel to make the famous French herb soup.
- In England, the popular “green sauce” – sorrel puree with sugar and vinegar, which is served with cold boiled veal.
- In Greece, national “green” soups are prepared from sorrel leaves, dandelion leaves, young nettle, and soft sheep’s cheese.
