I have fond childhood memories of eating sorrel fresh from the garden. It certainly isn't for people with kidney issues, but on the other hand, spinach and rhubarb are also high in oxalic acid, which can be alleviated by cooking. A cool science experiment to do with kids is also to take the cooking water of spinach or sorrel, let it cool, and then add some dissolved calcium fizzy tablet. That nicely precipitates the oxalate and turns the two clear liquids into a milky, turbid one.
Thanks for talking about sorrel, I was just about to start some from seed. I also like how you show how to divide and propagate plants, very useful info!
Morag, I love hearing about all the perennial greens! It might be worthwhile to develop a playlist with just with those videos for easy reference. I always learn so much from your channel.
We have the Rumex crispus growing here everywhere, which I considered annoying and would constantly weed in an attempt to eliminate it from our property until I started taking a more holistic and permacultural approach to things several years ago, and then I thought: "why would I weed a plant that thrives in my climate and which provides so much green (which chickens go crazy for too), helps cover the soil and retain humidity and which also grows such thick, long roots that help me open up the soil and bring nutrients back up from deep down!?? Oh... how lost we've all been trying to work against nature instead of working with her! ❤️ Love your videos 🙏🏽
If you don't mind Adal, where do you live? I've some that I started from seeds because I have not been able to identify it where I live, which is South Carolina US zone 8b. We have animals in our farm and we are looking to grow not only food for ourselves but for our animals as well. Sorrel may just be one of those important plant to have. Thanks!
@@chelinfusco6403 I live in the Canary Islands (off the NW coast of Africa). Here we have another relative, which is Rumex lunaria, endemic to our islands though it's been introduced in other areas too. For centuries it has been used as cattle forage. Just saying because maybe you could find it in your area too and use it for your animals, not sure.
That plant grows year round at my house and can’t be killed by heat, maybe daunted by frost but it has been producing for 5 years. Honestly, you can harvest it savagely and it cannot be stopped !
Matthew Cain I live in So Cal ( desert basically ) inland and we get up to 100 plus sometimes. I’ve also heard people in Texas say the same thing. Mine gets full sun, light water and just produces endlessly. Frost might singe it back a little, it droops on a hot day but if you turn your back on it , it’s twice the size ! If I’m not using it fast enough I’ll chop it back and drop it for mulch .
Charley Folkes thank you this info, I live in Palm Desert 15mins away from Palm Springs and I’m always looking for plants that do well in our climate. So far during the summer sweet potato leaves and Egyptian spinach are doing amazingly well!
Thanks for the video. My husband is vietnamese, and his family uses sorrel a lot in their recipes. Sour soups and even egg rolls will have sorrel. It's one of my favorites because of the lemony flavor. I'll be starting a garden this year due to the Asian market being too far for convenience.
I've said it before and I will say it over and over again... your garden is amazing! Love the sorrel plant and that Tulsi, ah, so beautiful. Tulsi never disappoints in lushness and beauty. Thanks for sharing Morag and I will definitely give sorrel a try.
your spirit shines through you beautifully. thank you kind lady. you are an inspiration. my humble little garden is in its infancy. its recently received comfrey and the leaves are growing spectacularly. Oh and thank you too as now Jerusalem artichokes are happily thriving little babies . Not only is it delightful to wander into the gardening picking leaves for dinner ideas, but there is an inexplicable thrill that an injury has remedy only a few steps away. last night i stubbed my toe. the immediate pain was followed by joy as i said "oh boy i get to go get some comfrey for this. hooray!" it really lifts the vibes in here i telly you.
Great presentation of sorrel! I've had a couple sorrels in pots for several years now. They grow quickly back after being harvested. I just snip them with scissors at soil level and use them in potato soups, scrambled eggs, and cream sauces. I'll have to try them in Spanakopita one day! It can take a little time to de-stem them, especially if you have a lot of smaller leaves. They grow right back about three weeks after cutting. The Greens Cookbook turned me on to this plant :)
In my personal experience, you don't have to be gentle with sorrel. Midsummer, when it starts to get tired, I cut it down to the ground and it comes back in two weeks. Long time chef, and i must agree, in salads it shines, but it's absolute best use is in a hollandaise sauce. Start with yolks in a blender, have hot water nearby (hotter than your tap produces but not so hot its boiling or poaching temperature) have melted butter around the same temperature nearby (I personally dont stress too much about 'clarifying' it) Run the blender, add some butter slowly while it's running. Once it thickens slightly, add a little bit of water. Now add rinsed chopped raw sorrel, quite a bit, it will turn a vibrant green. Continue adding butter, adding a bit hot water when it gets too thick. Remember a sauce should not hold its shape like a mountain when dropped from a spoon on a plate. Finally, season and add a touch of lemon juice.
I tried growing common sorrel last year but one of the bush turkeys that wanders up from the nearby creek dug it and numerous other plants up during the dry period last year. It was a little frustrating losing my lovely plants, but I have some seeds that I will likely be planting in the next few weeks. I've been working hard to get some growing space under control and have finally got some space to replant them. Yay!
Hey Morag! I love this video and have come back to it because tonight I plan to use some home grown Red-Vein Sorrel as part of a stuffed mushroom cap recipe. I have just replenished (added compost in the same way that you and Charles Dowding describe and then I mulch over that with sugar cane mulch in the same way as you do since I am in the subtropics in Australia) my shaded herb garden which is in a south facing raised rock framed garden and is an underplanting beneath a large pink camelia with a lifted canopy. At the moment the camelia is in full bloom and I am about to add some more plantings of Dill, Coriander and Thyme (to replace one that a male scrub turkey removed against my strict orders not to). I also have Oregano (that trails down a rock face), Chives, a Bay Leaf plant and a curry leaf plant (yes the culinary version, not the one that just smells like curry). All are thriving in the part shade and the fallen pink flowers remind my of those rose petals they put on hotel beds for romantic getaways. I am also happy to learn how to divide my sorrel and to learn that it is a perennial. Another foodie idea for your viewers is to make a sorrel sauce for salmon which really takes advantage of the lemony taste of sorrel and probably harkens back to your comment that sorrel could be found along the side of streams. Thank you Morag and I hope that I can win this culinary challenge proposed by my wife who is making stuffed capsicums as the main dish. Cheers!
If you have time... IF you have time, would you give us a video tour of your garden? Or just a view from a drone if you have one? Just a thought. Thanks.
W started three plants in a balcony trough planter. I see it is a perennial. Should I just let it out there over winter? It is ready for harvesting next weekend and we are excited to try it in a green borscht.
My sorrel grows purple and tastes like raspberries. This doesn’t seem to be purpling from cold temperatures as it was purchased in the summertime. What variety of SORREL would it be?
I love putting fresh sorrel in spring rolls!
I have fond childhood memories of eating sorrel fresh from the garden. It certainly isn't for people with kidney issues, but on the other hand, spinach and rhubarb are also high in oxalic acid, which can be alleviated by cooking.
A cool science experiment to do with kids is also to take the cooking water of spinach or sorrel, let it cool, and then add some dissolved calcium fizzy tablet. That nicely precipitates the oxalate and turns the two clear liquids into a milky, turbid one.
Thank you I've had a sorrel plant In my garden for years and never thought to cook with it or dry it. I love the lemony flavor of it in salads.
Don't cook this plant, it will contribute to kidney stones if cooked. Read my other comment for details.
I started growing red-veined sorrel in my garden last year-love it!
Thanks for talking about sorrel, I was just about to start some from seed. I also like how you show how to divide and propagate plants, very useful info!
Yes, thank you that was the question I needed answered. God bless you. XO
Morag, I love hearing about all the perennial greens! It might be worthwhile to develop a playlist with just with those videos for easy reference. I always learn so much from your channel.
We have the Rumex crispus growing here everywhere, which I considered annoying and would constantly weed in an attempt to eliminate it from our property until I started taking a more holistic and permacultural approach to things several years ago, and then I thought: "why would I weed a plant that thrives in my climate and which provides so much green (which chickens go crazy for too), helps cover the soil and retain humidity and which also grows such thick, long roots that help me open up the soil and bring nutrients back up from deep down!?? Oh... how lost we've all been trying to work against nature instead of working with her! ❤️ Love your videos 🙏🏽
Same here and there's another reason, also: returntonow.net/2018/09/29/weeds-more-nutritious-than-store-bought-produce/
If you don't mind Adal, where do you live? I've some that I started from seeds because I have not been able to identify it where I live, which is South Carolina US zone 8b. We have animals in our farm and we are looking to grow not only food for ourselves but for our animals as well. Sorrel may just be one of those important plant to have. Thanks!
@@brunofernandes5313 You're right!!
And I do have some of these plants (or close relatives) already growing in my yard! ❤️🌱
@@chelinfusco6403 I live in the Canary Islands (off the NW coast of Africa). Here we have another relative, which is Rumex lunaria, endemic to our islands though it's been introduced in other areas too. For centuries it has been used as cattle forage. Just saying because maybe you could find it in your area too and use it for your animals, not sure.
All of those in the family are good. I put the dried seeds into vinegar, the roots into vodka to tincture. It's great food as well as medicine.
That plant grows year round at my house and can’t be killed by heat, maybe daunted by frost but it has been producing for 5 years.
Honestly, you can harvest it savagely and it cannot be stopped !
Does it do well in the desert?
Matthew Cain
I live in So Cal ( desert basically ) inland and we get up to 100 plus sometimes.
I’ve also heard people in Texas say the same thing. Mine gets full sun, light water and just produces endlessly. Frost might singe it back a little, it droops on a hot day but if you turn your back on it , it’s twice the size !
If I’m not using it fast enough I’ll chop it back and drop it for mulch .
Charley Folkes thank you this info, I live in Palm Desert 15mins away from Palm Springs and I’m always looking for plants that do well in our climate. So far during the summer sweet potato leaves and Egyptian spinach are doing amazingly well!
You are a Lighthouse Morag keep shining...
Thanks for the video. My husband is vietnamese, and his family uses sorrel a lot in their recipes. Sour soups and even egg rolls will have sorrel. It's one of my favorites because of the lemony flavor. I'll be starting a garden this year due to the Asian market being too far for convenience.
Fantastic! We love sorrel here too.
I love my sorrel I had no idea it could go year to year! I'm so glad my neighbor gifted me some earlier this season
It's such a hardy plant!
I've said it before and I will say it over and over again... your garden is amazing! Love the sorrel plant and that Tulsi, ah, so beautiful. Tulsi never disappoints in lushness and beauty. Thanks for sharing Morag and I will definitely give sorrel a try.
your spirit shines through you beautifully. thank you kind lady. you are an inspiration. my humble little garden is in its infancy. its recently received comfrey and the leaves are growing spectacularly. Oh and thank you too as now Jerusalem artichokes are happily thriving little babies . Not only is it delightful to wander into the gardening picking leaves for dinner ideas, but there is an inexplicable thrill that an injury has remedy only a few steps away. last night i stubbed my toe. the immediate pain was followed by joy as i said "oh boy i get to go get some comfrey for this. hooray!" it really lifts the vibes in here i telly you.
Great presentation of sorrel! I've had a couple sorrels in pots for several years now. They grow quickly back after being harvested. I just snip them with scissors at soil level and use them in potato soups, scrambled eggs, and cream sauces. I'll have to try them in Spanakopita one day! It can take a little time to de-stem them, especially if you have a lot of smaller leaves. They grow right back about three weeks after cutting. The Greens Cookbook turned me on to this plant :)
Yes, it's great how quickly they grow back, and actually a good trim keeps nice new delicious leaves coming on.
In my personal experience, you don't have to be gentle with sorrel. Midsummer, when it starts to get tired, I cut it down to the ground and it comes back in two weeks.
Long time chef, and i must agree, in salads it shines, but it's absolute best use is in a hollandaise sauce. Start with yolks in a blender, have hot water nearby (hotter than your tap produces but not so hot its boiling or poaching temperature) have melted butter around the same temperature nearby (I personally dont stress too much about 'clarifying' it)
Run the blender, add some butter slowly while it's running. Once it thickens slightly, add a little bit of water. Now add rinsed chopped raw sorrel, quite a bit, it will turn a vibrant green. Continue adding butter, adding a bit hot water when it gets too thick. Remember a sauce should not hold its shape like a mountain when dropped from a spoon on a plate.
Finally, season and add a touch of lemon juice.
Yes. It's a beautifully robust plant
so calm and serene. I enjoy your voices and garden.
I planted some and I finally got to harvest it and I love it. I like it both raw & cooked
That's fabulous.
Thanks Morag another great video
Great video. Thanks
Happy gardening!
I tried growing common sorrel last year but one of the bush turkeys that wanders up from the nearby creek dug it and numerous other plants up during the dry period last year. It was a little frustrating losing my lovely plants, but I have some seeds that I will likely be planting in the next few weeks. I've been working hard to get some growing space under control and have finally got some space to replant them. Yay!
I live in an arctic climate in northern Minnesota on the Canadian border and my sorrel comes back every year bigger nd stronger !
Hey Morag! I love this video and have come back to it because tonight I plan to use some home grown Red-Vein Sorrel as part of a stuffed mushroom cap recipe. I have just replenished (added compost in the same way that you and Charles Dowding describe and then I mulch over that with sugar cane mulch in the same way as you do since I am in the subtropics in Australia) my shaded herb garden which is in a south facing raised rock framed garden and is an underplanting beneath a large pink camelia with a lifted canopy. At the moment the camelia is in full bloom and I am about to add some more plantings of Dill, Coriander and Thyme (to replace one that a male scrub turkey removed against my strict orders not to). I also have Oregano (that trails down a rock face), Chives, a Bay Leaf plant and a curry leaf plant (yes the culinary version, not the one that just smells like curry). All are thriving in the part shade and the fallen pink flowers remind my of those rose petals they put on hotel beds for romantic getaways. I am also happy to learn how to divide my sorrel and to learn that it is a perennial. Another foodie idea for your viewers is to make a sorrel sauce for salmon which really takes advantage of the lemony taste of sorrel and probably harkens back to your comment that sorrel could be found along the side of streams. Thank you Morag and I hope that I can win this culinary challenge proposed by my wife who is making stuffed capsicums as the main dish. Cheers!
Lovely. Thanks Morag. 🤗
So much wisdom.
Whoa wait, what about the conditions needed? Climate, position, watering, soil? I need to know where to put this stuff!
Thank you very much 🙏🙏🥰🥰🥰
Chard, malibar spinach, onions, herbs, kale, mizuna...all are year round crops here.
Thank you very much
I have bought seeds. You have any advice for growing in flower garden with automatic watering in place?
Hi, in French sorrel is called Oseille which is slang for money. It is deliciuos with fish!
If you have time... IF you have time, would you give us a video tour of your garden? Or just a view from a drone if you have one? Just a thought. Thanks.
Yes would love to see it from the air or an overall tour
Anything perennial that could survive in New England climate? Could it grow in containers?
I have a small Sorrel that feels invasive as a weed. Is it edible as well as the larger version?
Thank you for the video, where can I find some sorrel seeds, thank you
Hi, as a WFPB eater... is this not a good plant to use in salads etc...? or does it have to be cooked
W started three plants in a balcony trough planter. I see it is a perennial. Should I just let it out there over winter? It is ready for harvesting next weekend and we are excited to try it in a green borscht.
Great! I'm not sure how cold your winter gets - so not sure, but if it's super cold, perhaps bring it in, otherwise it's pretty robust.
Hi. Do you know how to make sugar and this plant?
does it grow better in full sun?
Can you grow sorrel indoors? As a city dweller I don't have a garden.
If you have a nice sunny spot by the window - yes indeed
My sorrel grows purple and tastes like raspberries. This doesn’t seem to be purpling from cold temperatures as it was purchased in the summertime. What variety of SORREL would it be?
Is it purple wood sorrell?
My plant goes to seed right away. And I don't get a lot of leaves....would anyone know why?
My sorrel has gone to seed and I’m not sure what to do with it…. Do I chop it back?
Yes
This looks a lot like a plant we call dock in the States. Do you think it's the same plant?
I dont think so, we have dock too, dont think you can eat it
@@LisaGray1000 the dock we have here you can eat. You just have to boil it first.
It's not the same plant
Mine is getting eaten, what do it do?? It's full of holes
Add compost, mulch and diversity
Do you have a trick to chase voles away? They love to dig tunnels under the straw.
Cats...
Or lining with hardware cloth
How is it with Guinea Pig?
Guinea pigs love it
I really need that plant with the root. Can you contact me on how I can get them from you probably ship by mail.
So much wisdom.