The meadow sorrel, also known as the great sorrel or just sorrel, belongs to the knotweed family of plants. It is a wild vegetable (grows in meadows all over Europe).
The sorrel is a perennial herbaceous plant that prefers nutrient- and nitrogen-rich soils. The small red flowers of sorrel are formed as panicles on leafless stems. The flowering period is between May and August. The sorrel grows to a height of between 30 and 100 cm
Harvest time: Between April and November (young leaves).
Sorrel is available fresh in early summer. It is also available in oil.
Sorrel contains large amounts of vitamin C as well as potassium, magnesium and iron. But also oxalic acid, which is harmful in large quantities.
Cooking and kitchen use:
Only the young and tender leaves of the sorrel should be used (because of the oxalic acid content). The slightly sour, bitter taste of sorrel goes well with herbal quark or sauces (e.g. Frankfurt green sauce). Sorrel can also be prepared similar to spinach or you can mix it with this and thus achieve a spicier taste.
Sorrel can also be prepared as a salad or as a cream soup (sorrel soup, potato soup, spring soup and herb soup).
Veal: part of fillings,
Poultry: part of fillings in combination with mushrooms and offal. Fish dishes: poached and fried fish fillets.
Egg dishes: omelette, pancake.
Vegetables: mixed with spinach, sorrel butter.
Sauce: Sorrel sauce, Frankfurt green sauce, “spring sauce”, salad marinades, dips, quark and yoghurt preparations.
Use within dietetics:
Sorrel has a diuretic and appetizing effect. In excess, sorrel's high oxalic acid content can promote the formation of kidney stones.