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Sorrel – a species of Rumex – from the family of Polygonaceae is a culinary plant cultivated for its leaves with a very sour and sometimes spicy flavour. It belongs to the same family as rhubarb and buckwheat. Despite their resemblance, Sorrel and Spinach do not have the same parentage but they go well together on the plate. Its beautiful bright green leaves can be consumed raw to enhance salads with a lemony note, or cooked as an accompaniment to fish or meat. This herb is rich in vitamin C as well as beta-carotene.

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