Sorrel, also called rumex
There are many kinds of sorrel. Greater sorrel with leaves in the shape of arrows as we have seen, patience, quite bitter and especially our French sorrel or round sorrel, with fleshy and bright green leaves which are a little acidic which has elsewhere given the name sorrel a derivative of the Latin “acidulus” which means sour. Widely used in medicine in Egypt where it is used to relieve stomach aches, it is also curative in Eastern Europe and China, it has been rather appreciated in the kitchen with us since the end of the Middle Ages .
Sorrel in the kitchen
Sorrel is very good in a soup and even in a puree to which it can bring a very nice bright green color provided you blanch it before. You can put sorrel chiffonade in fresh cream to accompany some potatoes in their jackets, in mayonnaise or vinaigrette and it is a pure delight in a sorrel sauce that coats cooked salmon . On the health side, it is first of all a lot of taste for very few calories, a lot of fiber and it is rich in potassium. For the rest, the cooking is done with a few ingredients such as cauliflower, but it is mainly done with the heart