Other Names: sheep sorrel, sour, sorrel fields.
Other edible species: Rumex acetosa
: related species, which has often escaped from cultivation to relocate outside the cultural venues. This plant, called sorrel gardens, leaves a much larger and juicier and is widely cultivated in Europe.
Edible part: leaves of young shoots eaten raw are very refreshing, so if you like snack is just what you need. It can consume sorrel salad or cooked as a vegetable. It has a high content of vitamin C and has virtues febrifuge, diuretic and antiscorbutic. Many Europeans cookbooks offer recipes for sorrel she is famous. We can use the leaves in various ways, in soups and sauces as a condiment for fish, pork, veal, lentils, rice, potatoes or salad. It serves the common sorrel with other ingredients, including eggs, bacon, milk, sour cream and butter. Many people like to cook sorrel in milk proteins which suppress the astringency of the leaves. The sorrel is
part of several species whose name is "sour" because of their acidic sap, which gives their characteristic taste. This acidity is due to the presence of several organic acids, particularly oxalic acid. In high doses, oxalic acid is dangerous. In fact, it is advised not to consume these plants in large quantities because of this acid, however, there is no risk when in moderation. Sorrel makes a pleasant acid taste that is not found in other green vegetables. The Shamrocks also contains tartaric acid and citric acid (vitamin C).
The great European
sorrel was once used by herbalists to fight against the fevers, as an appetite stimulant, such as cardiac tonic and vermifuge. Its juice was used in gargles for sore throat and in cases of ulcers and ringworm; is rubbed in to soothe the itching and to eradicate the infection. It was also used in Europe as rennet to curdle milk.
deviled eggs Recipe: Serves 4 appetizer
4 boiled eggs 30 ml / 2 tsp chopped fresh sorrel leaves, washed and finely chopped 2 slices
crisp bacon, crumbled
30 ml / 2 tsp tablespoons mayonnaise or sour cream Salt to taste
few grains of cayenne pepper
Cut eggs in half lengthwise and remove yolks.
Crush them thoroughly, add the sorrel leaves and add just enough bacon and sour cream or mayonnaise to bind the mixture. Season
and fill the egg whites with mixture.
Green Sauce Recipe Maritime
30 ml / 2 tsp
tablespoons butter 125 ml / ½ cup sorrel leaves, washed and finely chopped
250 ml / 1 cup cream, heated the boiling point
Melt butter and add the sorrel.
Cook until tender. Stir in the cream slowly
.
Serve with cod fish or other sea
You can lighten the sauce by adding the broth to cook the fish.
Note: The cream should be preheated to prevent the acidity of the sorrel does make curdle.
Recipe Cream of sorrel in Polish: Makes 4 to 6 servings
125 ml / ½ cup water 1 L
/ 4 cups sorrel leaves, washed
15 ml / 1 tsp soup butter or margarine
Salt and pepper to taste
1 L / 4 cups of fresh milk
250 ml / 1 cup sour cream 4 eggs hard
Bring water to a boil, add the sorrel, lower the heat Cover and simmer 20 minutes.
Cool, drain and pass through a sieve or a chinois to reduce the leaves to a puree.
Add butter or margarine and seasonings.
Pour the milk into a saucepan and set over low heat.
Just before it reaches the boiling point, add the puree of sorrel.
Simmer for 3 minutes, stirring constantly. Remove
from heat and gradually add the sour cream, mixing well.
Cut eggs into quarters that you will put in the bowls of hot soup.
Other edible species: Rumex acetosa
: related species, which has often escaped from cultivation to relocate outside the cultural venues. This plant, called sorrel gardens, leaves a much larger and juicier and is widely cultivated in Europe.
Edible part: leaves of young shoots eaten raw are very refreshing, so if you like snack is just what you need. It can consume sorrel salad or cooked as a vegetable. It has a high content of vitamin C and has virtues febrifuge, diuretic and antiscorbutic. Many Europeans cookbooks offer recipes for sorrel she is famous. We can use the leaves in various ways, in soups and sauces as a condiment for fish, pork, veal, lentils, rice, potatoes or salad. It serves the common sorrel with other ingredients, including eggs, bacon, milk, sour cream and butter. Many people like to cook sorrel in milk proteins which suppress the astringency of the leaves. The sorrel is
part of several species whose name is "sour" because of their acidic sap, which gives their characteristic taste. This acidity is due to the presence of several organic acids, particularly oxalic acid. In high doses, oxalic acid is dangerous. In fact, it is advised not to consume these plants in large quantities because of this acid, however, there is no risk when in moderation. Sorrel makes a pleasant acid taste that is not found in other green vegetables. The Shamrocks also contains tartaric acid and citric acid (vitamin C).
The great European
sorrel was once used by herbalists to fight against the fevers, as an appetite stimulant, such as cardiac tonic and vermifuge. Its juice was used in gargles for sore throat and in cases of ulcers and ringworm; is rubbed in to soothe the itching and to eradicate the infection. It was also used in Europe as rennet to curdle milk.
deviled eggs Recipe: Serves 4 appetizer
4 boiled eggs 30 ml / 2 tsp chopped fresh sorrel leaves, washed and finely chopped 2 slices
crisp bacon, crumbled
30 ml / 2 tsp tablespoons mayonnaise or sour cream Salt to taste
few grains of cayenne pepper
Cut eggs in half lengthwise and remove yolks.
Crush them thoroughly, add the sorrel leaves and add just enough bacon and sour cream or mayonnaise to bind the mixture. Season
and fill the egg whites with mixture.
Green Sauce Recipe Maritime
30 ml / 2 tsp
tablespoons butter 125 ml / ½ cup sorrel leaves, washed and finely chopped
250 ml / 1 cup cream, heated the boiling point
Melt butter and add the sorrel.
Cook until tender. Stir in the cream slowly
.
Serve with cod fish or other sea
You can lighten the sauce by adding the broth to cook the fish.
Note: The cream should be preheated to prevent the acidity of the sorrel does make curdle.
Recipe Cream of sorrel in Polish: Makes 4 to 6 servings
125 ml / ½ cup water 1 L
/ 4 cups sorrel leaves, washed
15 ml / 1 tsp soup butter or margarine
Salt and pepper to taste
1 L / 4 cups of fresh milk
250 ml / 1 cup sour cream 4 eggs hard
Bring water to a boil, add the sorrel, lower the heat Cover and simmer 20 minutes.
Cool, drain and pass through a sieve or a chinois to reduce the leaves to a puree.
Add butter or margarine and seasonings.
Pour the milk into a saucepan and set over low heat.
Just before it reaches the boiling point, add the puree of sorrel.
Simmer for 3 minutes, stirring constantly. Remove
from heat and gradually add the sour cream, mixing well.
Cut eggs into quarters that you will put in the bowls of hot soup.
Recipe Perfect for small-sorrel or rose or mint
125ml (½ cup) leaves sheep sorrel, chopped
250 ml (1 cup) boiling water
Sheets fresh sheep sorrel
175 ml sugar
Ice Cream
1-Pour boiling water over the leaves of sheep sorrel in a pot or pan.
2 - Let infuse for 10-15 minutes, filter with a sieve tea.
3 - In a saucepan, mix the extract of sheep sorrel and sugar over medium heat until the sugar dissolves, cool.
4 - Remove the ice cream in a bowl and pour syrup over the sheep sorrel.
5 - Decorate with one or two fresh leaves of sheep sorrel.
Note: Do the same with a syrup of wild rose, mint or other.
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