S H E E P S O R R E L
Sheep is a variety of sorrel that has smaller leaves than the Garden variety. It has a fresh, grassy scent and tangy flavor.
Sorrel is a perennial that is cultivated as a garden herb or leaf vegetable. It has a tart flavor that has been compared to kiwifruit.
H E A L T H B E N E F I T S
Like other leafy green vegetables, sorrel has good amounts of fiber to assist digestion, as well as high levels of beta carotene (which the body synthesizes into Vitamin A) which is beneficial to the skin and eyes, and very high amounts of Vitamin K which is helpful for maintaining healthy bones. Sorrel contains high amounts of oxalic acid, which might make it inflammatory to people with arthritis or kidney/bladder stones.
H I S T O R Y
Sheep sorrel is a common wild plant in much of the world and grows abundantly in the US, Canada and Britain.
S E L E C T I O N & S T O R I N G
Select small, young sorrel as it will have a less acidic flavor, and choose rich green leaves with no brown spots. This plant does not have a long shelf life, but can be kept up to three days in a plastic bag in the refrigerator.
P R E P T I P S
For raw use in salads and sandwiches, select the smaller leaves and remove the stems. Larger leaves can be lightly steamed, sautéed, or added to stews and have the flavor of cooked chard. It can also be puréed and used as a substitute for basil in pestos.
R E C I P E S
Sheep Sorrel Pesto • Sheep Sorrel and Purslane Soup • Sheep Sorrel Tea • Sorrel, Pea and Leek Soup • Sorrel Salad with Creamy Chive Dressing • Seafood “Cataplana” with Saffron, Vermouth, and Sorrel • Dandelion and Sorrel Salad with Paprika Stars • Pecan Crusted Salmon with Sorrel Sauce • Sorrel Vichyssoise • Sorrel-Wrapped Goat Cheese and Beet Stacks