Editing Sorrel (section)

==Uses==
[[File:Sorrel soup with egg and croutons (Zupa szczawiowa z jajkiem i grzankami).jpg|thumb|[[Sorrel soup]] with egg and croutons, part of [[Polish cuisine]]]]

Common sorrel has been cultivated for centuries. The leaves are edible when young but toughen with age; they may be puréed in [[soup]]s and [[sauce]]s or added to [[salad]].<ref name=Lyle/> The young shoots are edible as well, these and the leaves both being high in [[vitamin C]] and having a lemony flavor.<ref name=":1" />

In [[India]], the leaves are used in soups or [[Curry|curries]] made with yellow [[Lentil|lentils]] and peanuts. In [[Afghanistan]], the leaves are coated in a wet batter and [[Deep frying|deep fried]], then served as an appetizer or if in season during [[Ramadan]], for [[Iftar|breaking the fast]]. In [[Armenia]], the leaves are collected in spring, woven into braids, and dried for use during winter. The most common preparation is ''aveluk'' soup, where the leaves are rehydrated and rinsed to reduce bitterness, then stewed with onions, potatoes, walnuts, garlic and bulgur wheat or lentils, and sometimes [[Sour plum|sour plums]].

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]], [[leek]]s, and [[chard]] in [[spanakopita]].

"''Escalope de saumon à l'oseille''" ([[salmon]] [[escalope]] in sorrel sauce), invented in 1962 by the [[Troisgros]] brothers, is an emblematic dish of French [[nouvelle cuisine]].<ref>{{Cite news|url=https://www.nytimes.com/1995/07/12/garden/great-cooks-finesse-times-two.html|title=GREAT COOKS; Finesse Times Two|last1=Miller|first1=Bryan|date=1995-07-12|work=The New York Times|access-date=2019-05-05|last2=Franey|first2=Pierre|language=en-US|issn=0362-4331}}</ref><ref>{{Cite book|url=http://www.thepollacks.com/recipes/SalmonandSorrelTroisgros.htm|title=Daniel Boulud's Cafe Boulud Cookbook|last1=Boulud|first1=Daniel|last2=Greenspan|first2=Dorie|publisher=Scribner|year=1999|isbn=978-0684863436}}</ref> [[French cuisine]] traditionally cooks fish with sorrel because its acidity dissolves thin [[fish bone]]s.<ref>{{cite book|title=Le Règne végétal|publisher=Librairie des sciences naturelles|date=1864|page=480}}</ref>

In the [[Caribbean]], the term "sorrel" refers to a type of sweet [[hibiscus tea]] commonly made from the African [[Roselle (plant)|roselle]] flower,<ref>[https://www.caribbeanandco.com/sorrel-drink-a-caribbean-favorite-during-the-christmas-season/ Sorrel Drink, A Caribbean Favorite During The Christmas Season]</ref> unrelated to the Eurasian sorrel herb.<ref>[https://www.washingtonpost.com/lifestyle/magazine/a-hibiscus-drink-that-by-any-of-its-names-is-sweet/2017/05/09/db3cc014-250a-11e7-b503-9d616bd5a305_story.html A hibiscus drink, by any of its names, is sweet]</ref>