This month’s highlighted ingredient is a green that I bet most people have never heard of. When I first got sorrel in my CSA box, I was pretty stumped myself. So I treated it like any other green. Which is perfectly fine to do. But there are a few key items to note about sorrel that distinguishes it from its lettuce counterparts.
Sorrel is in fact a perennial herb, from the buckwheat family. It has a lemony acidic taste, which balances and compliments many salads, soups, and dressings. Packed with nutrients, one cup of chopped sorrel contains over 100% DV of vitamins A and C, as well as vitamin B6, iron, magnesium, and potassium. Surprisingly, sorrel is also a plant source of protein, as well as fiber with minimal calories. With just under 3 grams of protein per cup, it is a small amount but significant for a herb.
Sorrel’s high vitamin and mineral content comes with some significant health benefits, if eaten on a regular basis as part of a balanced diet. The high levels of vitamin A aids in maintaining healthy vision, while vitamin C can help with immune health. Potassium and iron are known to help with blood pressure and circulation of blood cells within the body. Sorrel may also act as a diuretic, allowing the kidneys to flush out excess sodium, toxin, and water buildup.
Test out sorrel this week in one of these fun recipes:
- Lemony Green Sorrel Smoothie // With Food + Love
- Sorrel Lime Cooler // Martha Stewart
- Sorrel Pesto and Pea Pasta // Begin With Nutrition
- Zingy Chickpea and Sorrel Salad // The Greedy Vegan