Sorrel: Ancient green's surprisingly modern health benefits
It grows abundantly, so it can be collected with ease and at no cost. It's often associated with grandma's kitchen and the delicious soup that generations have enjoyed. It turns out that it's not only tasty but also a very nutritious green.
Sorrel has just started turning green, and it can be harvested until June. It's worth taking full advantage of this time because it's a vitamin powerhouse. Moreover, it's easily accessible, no matter your budget. It tastes best when fresh and young, so make the most of it during the season.
Sorrel appreciated since ancient times
Sorrel belongs to the Polygonaceae family, which also includes 200 other species. These plants are found all over the world and have been part of human life for many years. Even in ancient times, Romans, Greeks, and Egyptians dined on it. The Romans used sorrel as a remedy for indigestion and gastrointestinal ailments, and the renowned Greek precursor of medicine, Hippocrates, noted the health benefits of sorrel in his works.
Its popularity did not wane in the Middle Ages. It was introduced to Poland, most famously known in the form of the so-called "sorrel soup," a tangy dish. During that period, sorrel was cultivated in Europe in monastic gardens and city vegetable plots. Because of this, it remained widespread and accessible. It was a popular ingredient in soups and sauces and was also used in folk medicine. It was believed to have cleansing, anti-diarrheal, and anti-inflammatory effects.
Properties of sorrel
The sour and refreshing taste is not all. Sorrel is a good source of vitamin C, which boosts immunity, acts as an antioxidant, and supports collagen production. It also contains B vitamins, vitamin A (in the form of beta-carotene, important for vision and skin), and vitamin E. In smaller amounts, it also contains minerals such as iron, essential for oxygen transport, magnesium, important for the nervous and muscular systems, potassium, which regulates blood pressure, as well as calcium and manganese. Sorrel is rich in flavonoids and other phenolic compounds, which act as antioxidants, neutralizing free radicals and protecting cells from damage. The fibre and tannins found in sorrel can aid digestion and regulate bowel function. The Romans and Greeks were not wrong in their assessments, deeming sorrel as a remedy for gastrointestinal issues.
Don't overdo it
There's a good reason for the saying, "too much of a good thing can be harmful." Sorrel contains oxalic acid, which in excessive amounts can bind calcium and contribute to the formation of kidney stones in individuals with such predispositions. Therefore, people with kidney diseases should limit its consumption. Due to its sour taste, sorrel may irritate the digestive tract in individuals with stomach ulcers or heartburn.
