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Often considered a pesky weed, wood sorrel quietly hides its treasures in our gardens and yards. Known by a variety of names including oxalis and clover, this unassuming plant has been underestimated for far too long. In this article, we will explore the compelling reasons for introducing wood sorrel and discover its hidden wonders. However, it is essential to accompany the benefits with a disclaimer to ensure people are aware of the potential risks and know how to avoid problems.
The Renaissance of the Wood Sorrel
In recent years, sorrel has enjoyed a resurgence in popularity. No longer just an unwelcome guest in our gardens, this vibrant plant is finding its way to farmers’ markets and restaurants. Sorrel is now famous not only for its health benefits, but also for its culinary delights.
One of the most remarkable aspects of the Wood Sorrel is its versatility. It can be found in sidewalk cracks, in flower beds, and even on the plates of gourmet restaurants. Dr. Artemis Simopoulos, chairman of the Center for Genetics, Nutrition, and Health, has even given it the title of “miracle plant.” During his time at the National Institutes of Health, Dr. Simopoulos found that the Wood Sorrel had the highest levels of omega-3 fatty acids of any green plant.
Nutrition Center
The succulent leaves of the wood sorrel are tear-shaped and 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. The leaves of the wood sorrel offer 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, appreciated fresh and pickled wood sorrel, its popularity declined in the early 1900s. Fortunately, a renewed interest has brought wood sorrel back into the spotlight, thanks to innovative farmers, foragers and chefs who recognize its potential.
A recipe to try: Pesto made from sorrel and basil
If you are fascinated by sorrel and want to try it in your own kitchen, here is a simple recipe for a sorrel and basil pesto:
Ingredients:
- 2 cups young leaves and stems of wood sorrel, rinsed and roughly chopped
- 45 g basil leaves, rinsed
- 1 garlic clove
- 45 g roasted almonds
- Juice of half a lemon
- 50 ml olive oil
- Salt and pepper to taste
Instructions:
- Mix the wild sorrel, basil, garlic, almonds and lemon juice in a food processor.
- Pulse until mixture is well combined.
- While the food processor is running, slowly drizzle in some olive oil until the mixture emulsifies.
- Season with salt and pepper to taste.
Enjoy this tasty pesto on grilled sandwiches, with roasted vegetables, meats or with pasta. This is a unique and delicious way to incorporate the whaleboat into your culinary adventures.
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