Sorrel: The ancient super green reclaiming kitchens today
Sorrel grows commonly, making it easy to gather without much effort or cost. It's often associated with grandma's kitchen and the delicious soup that many generations have enjoyed. Not only is it tasty, but this healthy green also offers several health benefits.
Sorrel is just starting to turn green now and can be harvested until June. It's worth taking full advantage of this time because it's a vitamin powerhouse. Furthermore, it's readily available, regardless of your budget. Sorrel tastes best when it's fresh and young, so be sure to use it during the 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 part of human life for many years. Even in ancient times, Romans, Greeks, and Egyptians included sorrel in their diets. The Romans used it as a remedy for indigestion and gastrointestinal ailments, and the renowned Greek precursor of medicine, Hippocrates, noted sorrel's health benefits in his works.
Its popularity persisted through the Middle Ages when it was introduced to Poland, most commonly known in the form of "sorrel soup," a tangy soup. During this period, sorrel was cultivated in European monastic gardens and city vegetable patches, ensuring 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
Sorrel's sour and refreshing taste is just the beginning. It's 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 provides minerals such as iron, essential for oxygen transport; magnesium, important for 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 fiber and tannins found in sorrel can aid digestion and regulate bowel function. The Romans and Greeks were correct in their assessments, deeming sorrel 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 predisposed individuals. Therefore, people with kidney diseases should limit their consumption. Due to its sour taste, sorrel may irritate the digestive tract in individuals with stomach ulcers or heartburn.
