Sorrel: this leafy green's sour flavor is a sign of strong health benefits

Better Nutrition, June, 2006 by Monica Bhide

A member of the rhubard family, sorrel is common in France and is only just catching on in American kitchens. "It melts into a sauce; its sour flavor is completely unique--there's really nothing else like it," says Mark Bittman, author of How to Cook Everything.

Sorrel is fittingly known as sour grass. Oxalic acid gives the herb its characteristic sour taste. "Oxalic acid can interfere with iron and calcium absorption," warns Tammy Lakatos Shames, RD, CDN, so if you're deficient in iron and calcium, use sorrel in moderation. On the other hand, this pungent plant does have health benefits: "Sorrel is used orally for inflammation of the nasal passages and respiratory tract, and as an adjunct to antibacterial therapy. Some people use sorrel for its diuretic properties," says Shames.

There are several types of sorrel, but the varieties most used are dock and garden or belleville sorrel. At your market, look for sorrel leaves that are about the size of spinach leaves; they taste best. Rinse the sorrel well before use. To prepare, trim tough stems and ribs with a sharp knife to prevent leaves from bruising. Chop or thinly slice, then add to soups, sprinkle over baked or broiled fish or toss in a salad. A little goes a long way, so start with a tablespoon or two in recipes.

sorrel aioli

Makes 1 1/2 cups

A delicate, lemony sauce, this
aioli goes especially well with fish,
but it's also delicious served with
roast chicken and makes an
excellent sandwich spread.

  1 cup firmly packed sorrel, stems
    and tough ribs removed
1/4 cup chives, chopped
  1 egg yolk
  2 tsp. lemon juice
1/2 tsp. salt
  1 cup canola or grapeseed oil

1. Place all ingredients except
   oil into blender, and blend
   until smooth.

2. Continue blending, and
   slowly add oil through feed
   tube until mixture thickens,
   then pour oil in at a faster rate.

3. Scrape mixture out into
   container, and store in
   refrigerator for up to 3 days.

PER SERVING: 86 CAL; 0G PROT; 10G TOTAL FAT (1G SAT. FAT); 0G CARB; 9MG CHOL; 49MG SOD; 0G FIBER; 0G SUGARS

sorrel green
goddess dressing

Makes 1 1/2 cups

This is a great alternative to
mayonnaise for chicken salad.

   1 cup firmly packed sorrel, stems
     and tough ribs removed
 3/4 cup low-fat sour cream
 1/2 cup chervil leaves
 1/2 cup chopped chives
   3 Tbs. olive oil
   3 anchovies
   2 Tbs. lemon juice
 1/2 tsp. sugar
 1/4 tsp. lemon zest
salt and pepper to taste

Place all ingredients into blender,
and blend until smooth.
Season to taste with salt and
pepper. Store up to 3 days
in refrigerator.

PER SERVING: 27 CAL; 1G PROT; 2G TOTAL FAT (1G SAT. FAT); 2G CARB; 3MG CHOL; 75MG SOD; 0G FIBER; 1G SUGARS

Nutrition Facts

Serving: 1/2 cup, raw

Calories: 15

Total Fat: 0.5g

Fiber: 2g

Protein: 1.3g

Carbohydrate: 2.1g

Bonus: Rich in vitamin C and carotenoids, including beta-carotene and lutein; also contains quercetin, an antioxidant.

Availability: Peaks in spring. Available in limited supply year-round. Storage: Keep in fridge in a plastic bag for up to three days.

Recipes by Fiona Kennedy