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Also call:
Dock, French Sorrel, Oseille
 | DESCRIPTION
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French Sorrel grows into a thick clumps
which are very similar to spinach. The Sorrel leaves are broad, oval
and its like a shield-shaped that grows to about 15cm long and 8cm wide
which comes in a reddish colour stems. This sort of Sorrel has a
bitter, slightly sour taste and the leaves when they are young has a hint of
lemon flavour.
| HISTORY AND ORIGIN
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Its native countries is south of France
and central Europe. In the Egyptians and Romans time, Sorrel was eaten
to offset the richness of certain type of foods.
| BUYING AND STORAGE
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Fresh Sorrel can be put in water and
can keep up to 6 days in the refrigerator, and if wrapped tightly in foil
also can keep that long, but frozen Sorrel can keep for as long as 4-6
weeks.
| PREPARATION AND USE
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The best way to cook or eat Sorrel is
the same way as we do with spinach, but we just add beaten eggs and butter
or cream, to soften the sharp flavour. French Sorrel can be used in
soups, and to make a white sauce with the chopped Sorrel that can be added
to any poultry, fish moulds and hot boiled potatoes. Sorrels are used
in tossed salads, and it makes a very unusual filling in the omelettes.
Sorrels are not to be cooked in aluminium.
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