Sorrel – Red (Blood)

The leaves may be puréed in soups and sauces or added to salads.

Sorrel is used in stews usually with spinach. In some communities, it is steamed and made into salad using  salt, pepper, onion and tomatoes. In India, the leaves are used in soups or curries made with yellow lentils and peanuts.

Throughout eastern Europe, wild or garden sorrel is used to make sour soups, stewed with vegetables or herbs, meats or eggs. In rural Greece, it is used with spinach, leeks, and chard.