There are several species of oxalis in North America, including flower color ranges from white, purple and yellow. They all have a similar taste and you can use one or the other species in the kitchen. In the evening, and in cool weather, the leaves fold. Oxalis stricta
: bright green leaves and stems. Common across southern Canada. Oxalis
dillenii: gray leaves and stems. Occurs mainly in the south-east. Oxalis corniculata
: rougreâtre purple leaves and stems. Restricted almost entirely to southern British Columbia.
Edible parts: stems and leaves have a pleasant taste, nature or nibbled raw in salads. They are very decorative and constitute a unique and tasty topping. Leaves enhances soups and stews and sauce are superb. They can be substituted for the rhubarb in a pie or even to sea for a delectable "sauerkraut." Use about 10 ml (2 tsp) salt per 500 g (1 lb) leaves chopped drained and follow your usual recipe for sauerkraut. Their acidic taste can make a good substitute for lemonade: just boil the leaves in water, filter, add honey to taste and refrigerate. It also makes a delicious dry wine.
Warning: you must consume little both because they contain oxalic acid which at high concentrations is toxic in large quantities. Eaten in moderation, they are innoffensives.
We used different species of sorrel as a green vegetable in many parts of the world. The best known is probably retort sorrel (Oxalis acetosella), vegetable garden secondary used in Europe from the fifteenth century. In Iceland, France and elsewhere, especially among peasants, the leaves were used as condiments, salad and vegetable. The botanist John Gerard noted that in 1633 sorrel "crushed and served with green sauce, is good for those who have stomach weak or sick, because it strengthens the stomach, appetite and gives it the best of all sauces sorrel, not only by her virtues but also the approval of his taste. "
Recipe Tasty salad of spring gives 3 or 4 servings
50 ml / ¼ cup of sorrel leaves, washed and finely chopped
15 ml / 1 tsp chopped mint leaves, washed and finely chopped 1 green onion
, finely chopped 6 leaves
young fresh lettuce, torn into bite
6 radishes, thinly sliced
250 ml / 1 cup young dandelion leaves, washed and chopped
fine Salt and pepper to taste
whole sorrel leaves, washed, for garnish
Mix all ingredients except the garnish, stir lightly and serve with your favorite vinaigrette.
Garnish with sorrel leaves.
sorrel cream recipe: Makes 4 to 6 servings
500 ml / 2 cups sorrel leaves, washed
25 ml / 1 ½
tablespoons butter 1 L / 4 cups chicken broth
250 ml / 1 cup milk
125 ml / ½ cup cream
3 egg yolks, beaten
5 ml / 1 tsp tsp tarragon, dried and ground
In a saucepan or enameled stainless steel saute the sorrel leaves in butter until tender.
Add broth and simmer 5 minutes.
Remove from heat and set aside.
In another saucepan, bring milk and cream to a boil.
Stir a little of the hot liquid to egg yolks and slowly add this mixture to the milk and cream, stirring constantly.
Then add the sorrel mixture and broth and heat until the soup thickens slightly, but do not boil. Sprinkle
tarragon and serve hot.
Good accompaniment to a meal of veal or fish.
Recipe Sauce sorrel for fish and game
500 ml / 2 cups sorrel leaves, washed
30 ml / 2 tsp
tablespoons butter 15 ml / 1 tsp tablespoons honey (to taste)
15 ml / 1 tsp vinegar (to taste) In a saucepan
enameled or stainless steel saute the sorrel leaves in butter until tender.
Puree in a blender and add the honey and vinegar.
Serve over fish, game or pork.
: bright green leaves and stems. Common across southern Canada. Oxalis
dillenii: gray leaves and stems. Occurs mainly in the south-east. Oxalis corniculata
: rougreâtre purple leaves and stems. Restricted almost entirely to southern British Columbia.
Edible parts: stems and leaves have a pleasant taste, nature or nibbled raw in salads. They are very decorative and constitute a unique and tasty topping. Leaves enhances soups and stews and sauce are superb. They can be substituted for the rhubarb in a pie or even to sea for a delectable "sauerkraut." Use about 10 ml (2 tsp) salt per 500 g (1 lb) leaves chopped drained and follow your usual recipe for sauerkraut. Their acidic taste can make a good substitute for lemonade: just boil the leaves in water, filter, add honey to taste and refrigerate. It also makes a delicious dry wine.
Warning: you must consume little both because they contain oxalic acid which at high concentrations is toxic in large quantities. Eaten in moderation, they are innoffensives.
We used different species of sorrel as a green vegetable in many parts of the world. The best known is probably retort sorrel (Oxalis acetosella), vegetable garden secondary used in Europe from the fifteenth century. In Iceland, France and elsewhere, especially among peasants, the leaves were used as condiments, salad and vegetable. The botanist John Gerard noted that in 1633 sorrel "crushed and served with green sauce, is good for those who have stomach weak or sick, because it strengthens the stomach, appetite and gives it the best of all sauces sorrel, not only by her virtues but also the approval of his taste. "
Recipe Tasty salad of spring gives 3 or 4 servings
50 ml / ¼ cup of sorrel leaves, washed and finely chopped
15 ml / 1 tsp chopped mint leaves, washed and finely chopped 1 green onion
, finely chopped 6 leaves
young fresh lettuce, torn into bite
6 radishes, thinly sliced
250 ml / 1 cup young dandelion leaves, washed and chopped
fine Salt and pepper to taste
whole sorrel leaves, washed, for garnish
Mix all ingredients except the garnish, stir lightly and serve with your favorite vinaigrette.
Garnish with sorrel leaves.
sorrel cream recipe: Makes 4 to 6 servings
500 ml / 2 cups sorrel leaves, washed
25 ml / 1 ½
tablespoons butter 1 L / 4 cups chicken broth
250 ml / 1 cup milk
125 ml / ½ cup cream
3 egg yolks, beaten
5 ml / 1 tsp tsp tarragon, dried and ground
In a saucepan or enameled stainless steel saute the sorrel leaves in butter until tender.
Add broth and simmer 5 minutes.
Remove from heat and set aside.
In another saucepan, bring milk and cream to a boil.
Stir a little of the hot liquid to egg yolks and slowly add this mixture to the milk and cream, stirring constantly.
Then add the sorrel mixture and broth and heat until the soup thickens slightly, but do not boil. Sprinkle
tarragon and serve hot.
Good accompaniment to a meal of veal or fish.
Recipe Sauce sorrel for fish and game
500 ml / 2 cups sorrel leaves, washed
30 ml / 2 tsp
tablespoons butter 15 ml / 1 tsp tablespoons honey (to taste)
15 ml / 1 tsp vinegar (to taste) In a saucepan
enameled or stainless steel saute the sorrel leaves in butter until tender.
Puree in a blender and add the honey and vinegar.
Serve over fish, game or pork.
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