Sorrel is an ancient herb used by Egyptians and Europeans to impart acidity to foods. It gets its taste range from a refreshing, sharply acidic, or astringent spinachlike taste with bitter notes to a milder, lemony taste. Sorrel makes an excellent puree, for sauces or soup. complimentary flavors include hard aged cheeses, cream, eggs, fish, lentils, potatoes, spinach, onion, shallot, mustard, parsley, tarragon, mint, chervil, and nutmeg. It is recommended to only use a stainless steel knife when cutting sorrel, and to refrain from cooking in metal pots all together as its high acid content discolors and erodes metal cookware.
Nutrition: The fresh leaf and flower are high in vitamin C, potassium, phosphorus, calcium, and magnesium.The Romans and Greeks used this herb to aid digestion and temper the effects of rich foods, to treat liver problems and for throat and mouth ulcers. It is traditionally used to treat scurvy and chronic skin conditions, and to lower fevers.