Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Sorrel along with all the Sorrel containing recipes presented on this site, with 7 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Sorrel recipes added to this site.

These recipes, all contain Sorrel as a major wild food ingredient.

Sorrel, Rumex acetosa (also known as common sorrel, spinach dock and Ambada bhaji) is a perennial herb and a member of the Polygonacea (knotweed) family. It grows abundantly in the meadows of most of Europe and is also cultivated as a leaf vegetable. Common sorrel is a slender plant about 60 cm high, with juicy stems and leaves. he leaves are oblong, the lower ones being 7 to 15 cm in length, slightly arrow-shaped at the base, with very long petioles. The plant produces long spikes of purplish flowers and its roots run deeply in the ground.

Common sorrel has been cultivated for centuries, although its popularity has decreased considerably over time. The edible leaves have a flavour that is very similar to that of kiwifruit, or sour wild strawberries. Because of the mildly acidic taste, some say that it quenches thirst, and consider it helpful in boosting the appetite. The leaves may be added to salads to sharpen the taste. They are often puréed in soups and sauces and is the characteristic ingredient in the traditional cold summer Eastern European soup, shav. However, like most of its relatives the plant contains a fairly high concentration of oxalic acid and therefore should not be eaten in large quantities, especially if you have a rheumatic complaint.