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

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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