About Sorrel
Sorrel is a deep-rooted perennial herb and vegetable indigenous to Europe and Asia. It comes in green and red. The green sorrel leaves taste soft and sour, resembling lettuce with vinaigrette. The red sorrel is more bitter and delicate. In our garden, the green sorrel is more resilient and fast-growing than the red-leafed sorrel, while the red sorrel has greater ornamental value.
Growing Sorrel in Our Garden
We have cultivated sorrel for over five years with superb results, particularly when potted. Our propagation method involves collecting root cuttings/rhizomes during thinning. The deep roots make the plants resistant to drought, though they may grow more slowly in winter frost. Adding compost during June or July usually enhances the plants’ frost tolerance.
The potted plants are grown in semi-shade and full sun and are deeply watered once a week. Young plants are vegetatively propagated during the rainy season. They may require special care just after transplanting during drought conditions. The young sorrel plants are planted in well-drained, organic-rich soil with equal parts of compost, sand, and topsoil. They are placed in the shade during drought or semi-shade in the wet months.
Using Sorrel
Sorrel is rich in micronutrients, including vitamins A and C, iron, magnesium, and manganese. Nevertheless, it also contains oxalic acid; consequently, it should not be consumed daily to avert developing urinary tract stones. Soaking the leaves in water or blanching the leaves may diminish the oxalic acid content in sorrel and other vegetables. Sorrel is ideal in salads when mixed with pepino, cucumber, chicory leaves, and lettuce or on its own. It is also used in shawarma as a pickle substitute or for adding fibre, flavour, and texture to sandwiches. Sprinkling shredded sorrel leaves onto freshly cooked pizza provides colour and flavour. Sorrel performed exceptionally well in 2023 and is a valuable subtropical garden supplement.
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