Sorrel: From ancient remedy to modern culinary delight
Sorrel grows freely, so it can be gathered with little effort and at no cost. It's reminiscent of grandma's kitchen and the delightful soup enjoyed by generations. It turns out that it's not just tasty, but also a very healthy green.
Sorrel has just turned green and can be harvested until June. It's worth taking full advantage of this time because it's a vitamin powerhouse. Moreover, it's readily available, no matter your budget. It tastes best when fresh and young, so it's worth using it during its season.
Sorrel appreciated since ancient times
Sorrel belongs to the Polygonaceae family, which includes 200 other species. These plants are found all over the world and have been an accompaniment to people for many years. Even in ancient times, Romans, Greeks, and Egyptians consumed sorrel. The Romans used it as a remedy for indigestion and gastrointestinal troubles, and the prominent Greek figure in medicine, Hippocrates, documented the health benefits of sorrel in his works.
Its popularity persisted through the Middle Ages. It was introduced to Poland, commonly known in the form of "sorrel soup," a tangy dish. During that time, sorrel was cultivated in monastic gardens and city vegetable patches across Europe. Consequently, it remained widespread and accessible. It was a popular ingredient in soups and sauces and was also used in folk medicine. Sorrel was believed to have cleansing, anti-diarrhoeal, and anti-inflammatory effects.
Properties of sorrel
The sour and refreshing taste is not its only attribute. 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 (as 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, crucial 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, neutralising 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 correct in their belief that sorrel is a remedy for gastrointestinal issues.
Don't overdo it
There's a 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 susceptible individuals. 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.
