Sorrel

Sorrel is native to Eurasia and a common plant in grassland habitats. It is often cultivated as a leaf vegetable or herb.

Common sorrel has been cultivated for centuries. The leaves are edible when young but toughen with age; they may be puréed in soups and sauces or added to salad.[3] The plant has a distinct sharp, sour taste.

In India, the leaves are used in soups or curries made with yellow lentils and peanuts. In Afghanistan, the leaves are coated in a wet batter and deep fried, then served as an appetizer or if in season during Ramadan, for breaking the fast. In Armenia, the leaves are collected in spring, woven into braids, and dried for use during winter. The most common preparation is aveluk soup, where the leaves are rehydrated and rinsed to reduce bitterness, then stewed with onions, potatoes, walnuts, garlic and bulgur wheat or lentils, and sometimes sour plums.

Throughout eastern Europe, wild or garden sorrel is used to make sour soups, stewed with vegetables or herbs, meat or eggs. In rural Greece, it is used with spinach, leeks, and chard in spanakopita.

"Escalope de saumon à l'oseille" (salmon escalope in sorrel sauce), invented in 1962 by the Troisgros brothers, is an emblematic dish of the French nouvelle cuisine.[7][8] French cuisine traditionally cooks fish with sorrel because its acidity dissolves thin fish bones.[9]

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