Sorrel root Calories

Sorrel root tends to taste earthy and milder than the plant’s tart leaves. Its texture can be firm or fibrous, so slicing or grating it finely makes it easier to prepare and eat.

Clean and cut sorrel root into small pieces, then boil or roast it until tender. Because roots can be firm, check the texture as it cooks; cooked pieces can be added to soups or vegetable dishes.

Sorrel root can be prepared as a vegetable, although it is much less familiar in everyday cooking than sorrel leaves. It also appears in some traditional herbal practices, but those uses should not be treated as proven medical benefits.

No. Sorrel root generally means the root of a Rumex sorrel plant, while Jamaican sorrel usually refers to the red calyces of roselle, a type of hibiscus. They are different plants and are used in different ways.

Sorrel root can be steeped, but it is not the usual ingredient in the drink commonly called sorrel tea. Jamaican or Caribbean sorrel drinks are generally made from roselle calyces, not from a Rumex plant’s root.

Scrub sorrel root under running water to remove soil, especially from creases, and trim away damaged areas. A vegetable brush helps with stubborn dirt; peel it only if the skin is tough or unpleasant.

Keep sorrel root unwashed and dry in the refrigerator’s vegetable drawer, then wash it just before use. Discard roots that have become slimy, moldy, or noticeably soft rather than trying to salvage spoiled parts.

Yes, sorrel root can be frozen. Wash and chop it first; blanching it briefly before cooling and packing can help prepare it for cooked dishes. Its texture may soften after thawing, so it is less suited to eating raw.

Sorrel plants contain oxalates, and the root should not be assumed to be oxalate-free. People who have been advised to limit oxalates, including some people with kidney stones, should ask their clinician whether sorrel root fits their diet.