Taste: Sorrel is a tangy, acidic herb/green. Its sour taste comes from oxalic acid, which also gives rhubarb its tartness. This fresh, lemony sourness has been highly prized in cuisines all over the world.
Benefits: Improves symptoms of sinusitis. Sorrel is a nutritional powerhouse, providing significant amounts of important micronutrients, including vitamin A, a fat-soluble vitamin that helps you to maintain healthy vision, skin, immune function, growth, and reproductive health.
Culinary Use: Sorrel is delicious used as an herb or as a salad green — its tartness is really refreshing. A traditional way to enjoy sorrel is cooked into a sauce and served with fish, lending a lemony flavor without the use of lemon. It’s also great cooked into soups or stews. Baby sorrel greens can be tossed into mixed salads. And if you don’t have lemons to make a salad dressing, use sorrel to add tang.