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sorrel

 

Botanical name: Rumex acetosa var. hortensis


Sauerampfer

 

Sorrel is a plant that grows wild in Europe, Asia and Africa. Since the end of the 19th century it has also been used in Germany as a wild vegetable. The commercial cultivation of sorrel is negligible.


Availability


If the winter is mild, sorrel can be harvested all year long; in German it has the nickname "everlasting spinach", although this name is used in English for other varieties.


Appearance, taste, characteristics


The broad, long, green leaves of the sorrel plant, which grows up to 1.25 m, are edible. They taste sour and somewhat pungent. The young leaves are recommended for eating; because of their increased bitterness and acidity, the older leaves are unpleasant.


Ingredients


Flavonoids are a secondary plant substance found in sorrel. Sorrel also contains vitamin C and provitamin A (beta-carotene) in amounts worth mentioning.

100 g contain:

Sorrel, fresh
Sorrel, cooked
Energie (kcal)
22
22
Wasser (g)
91
91
Eiweiß (g)
2
2
Fett (g)
< 1
< 1
Kohlenhydrate (g)
2
2
Ballaststoffe (g)
3
3
Vitamin C (mg)
47
38
Vitamin A (RÄ) (µg)
833
750
Carotin (mg)
5,0
4,5
Folsäure (µg)
35
25
Kalium (mg)
362
362
Natrium (mg)
4
4
Calcium (mg)
54
54
Magnesium (mg)
41
41
Eisen (mg)
8,5
8,5



Quality criteria, optimal storage conditions


It is best to use sorrel right away. Either you collect it yourself, or you buy it in a shop, where it is sold like fresh spinach.

Sorrel cannot be kept for longer than 1–2 days in the refrigerator, as the leaves wilt quickly.


Form of consumption, use, processing, practical tips for preparation


Sorrel can be regarded both as a vegetable and as a kitchen herb. Before it is used, the hard stalks and the ribs should be removed. Then the leaves are cut up. Sorrel is an obligatory ingredient of the well-known "green sauce" from Frankfurt. It is suitable for curds mixed with herbs or as an additional seasoning for meat and vegetable dishes. Sorrel soups and sauces are especially famous. However, sorrel can also be prepared like spinach as a cooked or steamed vegetable.

 

 

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