Sorrel

sorrel organic culinary herbs Colorado

The common sorrel, or spinach dock, is a perennial herb, which grows abundantly in meadows in most parts of Europe and is cultivated as a leaf vegetable.

In the Caribbean, sorrel typically refers to Jamaican Red Sorrel (Hibiscus sabdariffa). A popular sorrel beverage is widely consumed which is dark red, and has a sweet, spiced flavor. The deep red coloured annual is also used in making tarts and jellies. The fiber is also used by craftspeople.

Common sorrel is a slender plant about 60 cm high, with juicy stems and leaves. It has whorled spikes of reddish-green flowers, which bloom in June and July. The leaves are oblong, the lower ones being 7 to 15 cm in length, slightly arrow-shaped at the base, with very long petioles. The upper ones are sessile, and frequently become crimson.

As the flowers increase in size, they become a purplish colour. The stamens and pistils are on different plants. The seeds, when ripe, are brown and shining. The perennial roots run deeply into the ground

CREAMY SORREL AND SPINACH SOUP
A lovely soup. You may substitute watercress for the spinach.

Serves 4
2 tablespoons unsalted butter
3 cups cleaned spinach leaves
1 cup sorrel leaves
2 cups chicken or vegetable stock, warm
2 cups milk or half-and-half
Salt and freshly ground black pepper to taste

Place the butter in a large, deep saucepan over medium heat. When melted add the vegetables and cook, stirring, until they wilt, about 5 minutes. Add the warm stock, bring almost to a boil, lower heat and cook another 5 minutes. Puree in a blender. Return to pan. Add milk or half-and- half. Heat (do not boil). Season to taste, and serve.

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