Wood sorrel is often considered a pesky weed, quietly hiding its treasures in our gardens and yards. Known by various names, including oxalis and clover, this unassuming plant has been underestimated for far too long. In this article, we’ll explore the compelling reasons for introducing wood sorrel and discover its hidden wonders. However, it’s important to add a disclaimer to the benefits to ensure people are aware of the potential risks and know how to avoid problems.
The Renaissance of Wood Sorrel
In recent years, sorrel has enjoyed a resurgence in popularity. This vibrant plant is no longer just an unwelcome guest in our gardens, but is also finding its way into farmers’ markets and restaurants. Sorrel is now known not only for its health benefits but also for its culinary delights.
One of the most remarkable aspects of wood sorrel is its versatility. It can be found in sidewalk cracks, flowerbeds, and even on the plates of gourmet restaurants. Dr. Artemis Simopoulos, chairman of the Center for Genetics, Nutrition, and Health, has even dubbed it a “miracle plant.” During his time at the National Institutes of Health, Dr. Simopoulos discovered that wood sorrel had the highest levels of omega-3 fatty acids of any green plant.
Nutrition Center
The succulent, teardrop-shaped leaves of wood sorrel are not only visually appealing; they are also rich in antioxidants, vitamins, and minerals. This makes wood sorrel a true nutritional powerhouse. But it’s not just about nutrition. Wood sorrel leaves have a refreshing, sharp, and lemony flavor with a hint of peppery zest, making them a delicious addition to a variety of dishes.
While early Americans, including Martha Washington, prized fresh and pickled wood sorrel, its popularity declined by the early 20th century. Fortunately, a renewed interest has brought wood sorrel back into the spotlight, thanks to innovative farmers, foragers, and chefs who recognized its potential.
A recipe to try: Sorrel and basil pesto
If you’re fascinated by sorrel and want to try it in your own kitchen, here’s a simple recipe for a sorrel and basil pesto:
Ingredients:
2 cups young sorrel leaves and stems, rinsed and roughly chopped
45g basil leaves, rinsed
1 garlic clove
45g toasted almonds
Juice of half a lemon
50ml olive oil
Salt and pepper to taste
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
