Rediscovering sorrel, an ancient remedy in our modern kitchen

Recipes featuring this plant can be found in the oldest cookbooks, illustrating our ancestors' high regard for sorrel, which they used to create numerous delicacies. However, due to its high oxalate content, sorrel is often cautiously approached. But is this concern warranted?

Sorrel, belonging to the buckwheat family, boasts nearly 200 species worldwide. Since ancient times, cultures including the Egyptians, Greeks, and Romans have valued sorrel for its culinary qualities and medicinal properties. Dioscorides, for example, is recommended for treating diarrhoea, digestive issues, and even scorpion stings. It was also viewed as a remedy for scurvy and skin diseases.

Sorrel soup remains popular, though it's not used as frequently as in the past. Recent concerns over oxalates and their potential health impacts have led to caution. Are these concerns justified?

Sorrel leaves, especially the young spring ones, are refreshingly sour and packed with valuable nutrients. They're rich in vitamin C, essential for the immune system, enzyme production, collagen production, and reducing the risk of haemorrhages and gum bleeding. Its antioxidant properties help prevent cardiovascular diseases and cancer.

The plant is also abundant in vitamin A, which is crucial for maintaining vision health, preventing night blindness, cataracts, and macular degeneration, and filtering harmful "blue light." Sorrel provides essential minerals like magnesium, manganese, copper, iron, and potassium. Despite containing only 7 calories per cup, the leaves are high in dietary fibre, supporting digestion and intestinal health.

However, sorrel's high oxalate content can interfere with magnesium and calcium absorption, potentially weakening bones and increasing kidney stone risk. Yet, these substances pose a risk only in very high doses, which are unlikely to be reached through dietary intake. Cooking sorrel with calcium-rich foods or boiling can mitigate oxalate concerns. Still, individuals with urinary system issues, fat digestion disorders, or intestinal diseases should enjoy sorrel in moderation.

There are numerous delightful ways to include sorrel in meals. A traditional soup recipe involves simmering fresh leaves in butter, adding them to hot broth (with ribs for added flavour), tempered sweet cream mixed with yolks, and diced boiled potatoes, seasoned to taste.

Sorrel pairs well with meat dishes, like a sorrel spinach mix for pork chops. Process fresh sorrel and spinach by blanching, draining, and sautéing in butter, then blend with cream, horseradish, and flour for a delicious side.

Finally, blend fresh sorrel leaves with apple, banana, and kiwi for a nutritional boost, adding milk (dairy or plant-based) and honey for a refreshing sorrel cocktail.