genuine French sorrel(Rumex scutatus)is one of those thing in my garden that ’s very underused , but when I do use it , I wonder why I do n’t do it more often .
The leafy herb is not to be confused with what ’s sometimes call French sorrel , but is really common sorrel or garden sorrel(Rumex acetosa ) . There is only one French sorrel — honest French roselle , that is — with leaf that are small and regulate like a shell ( scutatusis Latin for “ armed with a shield ” ) .
Or , shaped like a teddy have the other direction around .
The whole industrial plant grows low to the ground ( almost like a creeping vine , but non - invasive ) no taller than 6 to 12 column inch . you could separate the clump every duet of twelvemonth and it will re - arise with dynamism . As acold - hardy recurrent herb , it remain gullible and vivacious almost all winter .
It ’s also one of the most low-pitched - care plants in my herb garden , insubordinate to cuss and nearly durable , as evidenced by the plant life bouncing back after being nigh chomped to the ground by my poulet . It ’s tolerant of my forgetfulness to water on a ordered basis .
On a hot summer day , it ’s still bright - eyed and bushy - tailed and I ’ve never attend a droopy folio , even hours after I ’ve harvested the herb and left it on the counter . For that reason alone , it ’s an splendid gain to salads and sandwiches that you want to take to workplace .
True Gallic Hibiscus sabdariffa has a tangy lemon flavor — like a milder interlingual rendition of lemon vervain , or as I lie with to name it , rancid green grapes .
Its tartness comes from oxalic acid , the same chemical that makes rhubarb so false ( in fact , they both go toPolygonaceae , the buckwheat family ) . This same chemical substance is present in other morose dock species ( likeRumex sanguineus , also known asbloody dock or red - veined sorrel ) and woods sorrel metal money ( like Oxalis triangularis , sleep with aspurple white clover ) .
( As an aside , the name “ True French sorrel ” can sometimes be confusing because it ’s unrelated to the wood sorrel family , which is Oxalidaceae . )
It ’s very eminent in vitamin C ( known to treat low way back when sailors in the 16th to 18th centuries were afflict with such disease ) and fertile in iron and K .
I care to toss whole leaves into a salad for a flare-up of smack , but you could use it as you would any other herbaceous plant — minced and commingle into a marinade or dressing , chop up and sauteed into a creamy buttery sauce , or englut into chicken breast or flank steaks . If you have a formula that calls for lemon tree zest , try True Gallic red sorrel rather .
Recently I ’ve been using the herbaceous plant in what I call the “ garden on toast ” … a quick and leisurely breakfast made with that morning ’s harvesting . All you ask are a beigel and a schmear , a few leaves of dead on target Gallic sorrel , and a handful of fresh veggies slit or dice to your liking .
Your Garden on Toast
Makes as many service as you want
Ingredients
English muffin or bagelCream cheeseA few leaves of True French sorrelThinly sliced cucumbersThinly slice carrotsThinly sliced red gong peppersFresh cracked black pepperAnd whatever else you need ( sometimes I ’ll lend a deep-fried egg or smoked Salmon River )
Making Your Garden On Toast
This is what I call a freestyle formula . you may go godforsaken with it and use whatever ’s in time of year in your garden or still lingering in your crisper drawer .
First , pledge up your English muffin or bagel . Slather on some cream cheese . Layer your True Gallic sorrel , veggies and other goodies on top , and finish with a few act of cracked shameful black pepper . Eat it open - faced or make it a gem - wich ( bagel - wich ? ) for breakfast on the go !
Your Garden On Toast
All you need are a bagel and a schmeer , a few folio of reliable French sorrel , and a smattering of fresh veggie slice or dice to your liking .
Instructions
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