Sorrel is a leafy green herb with a tart, tangy, lemony flavor. It has long, slender, bright green leaves that are often slightly curved.
Sorrel prefers temperate growing conditions and can be grown in well-draining, fertile soil with a pH between 6.0 and 7.0. It requires full to partial sun exposure and regular watering.
Sorrel seeds usually germinate within 7 to 14 days.
Sorrel leaves can be harvested as soon as they reach a size of 4-6 inches. They can be harvested throughout the growing season, but it is recommended to avoid harvesting more than one-third of the plant at a time.
Sorrel is low in calories and high in vitamins and minerals, including vitamin C, vitamin A, potassium, and magnesium. It is also a good source of antioxidants and has been shown to have anti-inflammatory properties.
Sorrel is often used in salads, soups, sauces, and as a flavoring for fish and meat dishes. It can also be used to make a tangy, refreshing beverage.
Sorrel is known for its high antioxidant content and its ability to fight inflammation. It has been used for centuries to treat a variety of ailments, including digestive issues, skin disorders, and respiratory problems. Additionally, sorrel has been shown to have anti-cancer properties and may be beneficial for heart health. However, it should be consumed in moderation due to its high oxalic acid content, which can be harmful in large amounts.