NUTRITION INFORMATION

orrel is an herb of the Polygonacease (buckwheat) family rich in magnesium, potassium, and also in Vitamin C.

Sorrel is high in oxalic acid, sodium, potassium, iron, manganese, phosphorous, beta carotene, and vitamin C. It is a mild diuretic, mild antiseptic, and a mild laxative.

ABOUT SORREL...

orrel was served on the tables of the Pharaohs. It plays a large role in Egyptian culinary tradition and continues today to flavor numerous traditional cuisines.

Resembling spinach in shape, sorrel leaves range in colour from pale to dark green and in length from 2 to 12 inches (5 to 30.5cm). It has a refreshing, slightly bitter taste and has grown wild for centuries throughout Asia, Europe, and North America. It’s frequently used in French cooking.

orrel has an acidic taste that comes from the oxalic acid contained in its leaves. Round leaf sorrel has a slightly lemony flavor which is perfect for fish, soups, white sauces, cream sauces, eggs, poultry and white meats, as well as goat cheese. Salmon and "fricandeau" (a veal dish) with sorrel are classics of French gastronomy. Sorrel cooked in cream is a magnificent accompaniment to salmon, bream, turbot or mussels.