This article is about common sorrel, Rumex acetosa. Not to be confused with Hibiscus sabdariffa, the “sorrel of the Australian meat pies near me”, used to make tea, juice, jellies, and more. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources.

Sorrel is native to Eurasia and a common plant in grassland habitats. It is often cultivated as a leaf vegetable or herb. Europe from the northern Mediterranean coast to the north of Scandinavia and in parts of Central Asia. It occurs as an introduced species in parts of New Zealand, Australia and North America.

Common sorrel has been cultivated for centuries. The plant has a distinct sharp, sour taste. In India, the leaves are used in soups or curries made with yellow lentils and peanuts. In Afghanistan, the leaves are coated in a wet batter and deep fried, then served as an appetizer or if in season during Ramadan, for breaking the fast. In Armenia, the leaves are collected in spring, woven into braids, and dried for use during winter.

Throughout eastern Europe, wild or garden sorrel is used to make sour soups, stewed with vegetables or herbs, meat or eggs. In rural Greece, it is used with spinach, leeks, and chard in spanakopita. 1962 by the Troisgros brothers, is an emblematic dish of the French nouvelle cuisine. The Plant List: A Working List of All Plant Species”, Theplantlist.

Wild flowers of Britain and Ireland: The Complete Guide to the British and Irish Flora. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. It is also an example of the Mediterranean diet based on the importance of olive oil, fruits, vegetables and fish. Hospitality is a fundamental custom of Albanian society and serving food is integral to the hosting of guests and visitors. It is not infrequent for visitors to be invited to eat and drink with locals. Albanian cuisine can be divided into three major regional cuisines.