Sorrel is a herb that has a long history of culinary use. It was used by the ancient Egyptians as well as Europeans to give certain dishes an acidic flavour. The word “sorrel” is taken from the Germanic word “sur” and a French word “surele”, both of which mean sour. As such, it is clear that this herb has a sour, acidic taste that can be employed in a number of dishes.

Sorrel is believed to have originated from West Asia as well as some parts of Europe. Today, it is extensively cultivated in countries such as Egypt, France, the U.S and some parts of Europe. Sorrel is often used fresh since it tends to lose its acidic flavour when dried. Widely used in Egyptian and French cuisines, including various salads, soups, sandwiches, as well as poached salmon, poached eggs and stewed or braised meats. Sorrel goes very well and is commonly added to fish, pork, veal, eggs, potatoes, goat cheese and cream-based sauces, salads and onions. It also often mixed with pepper.

Make sure that you use only non-iron pots and pans, and stainless steel knives when you are cooking with sorrel as this prevents them from developing a metallic flavour.