Green Sorrel Leaves (Rumex acetosa), also known as sour leaves, khatta bhaji in Hindi, or ambat chukka in Marathi, are tangy, lemony-flavored greens commonly used in cooking for their refreshing taste and health benefits.
Key Features
- Appearance: Bright green, elongated leaves with a slightly wavy edge. They resemble spinach but are thinner and more tender.
- Taste: Characterized by a distinct tart, lemony flavor due to oxalic acid content.
- Other Names:
- Hindi: Khatta Palak or Khatta Bhaji
- Marathi: Ambat Chukka
- Bengali: Teng Palong
- Tamil: Pulicha Keerai
Nutritional Benefits
- Rich in Vitamin C: Boosts immunity and promotes glowing skin.
- High in Antioxidants: Helps fight free radicals and reduce inflammation.
- Iron Content: Supports red blood cell production and prevents anemia.
- Digestive Aid: Its acidic nature promotes good digestion.
- Low in Calories: A great addition to weight-loss diets.
Culinary Uses
- Sorrel Soup: A tangy, creamy soup made with sorrel, potatoes, and onions.
- Khatta Bhaji Dal: Mixed with lentils for a comforting, tangy dish.
- Sorrel Chutney: Ground with spices, garlic, and chilies for a zesty accompaniment.
- Salads: Used fresh in salads for a refreshing citrusy kick.
- Sautéed Sorrel: Cooked with butter or oil, garlic, and a pinch of salt as a side dish.
- Rice Dishes: Mixed into steamed rice with spices for a sour, flavorful meal.
Medicinal Benefits
- Detoxifies the Body: Sorrel aids in liver and kidney cleansing.
- Improves Digestion: Helps stimulate appetite and digestion.
- Supports Bone Health: Contains calcium and magnesium.
- Boosts Immunity: Its Vitamin C content strengthens the immune system.
Growing Sorrel Leaves
- Climate: Prefers cool climates; grows well in spring and fall.
- Soil: Thrives in moist, well-drained, and slightly acidic soil.
- Watering: Needs regular watering but avoid waterlogging.
- Harvesting: Young leaves are the most tender and flavorful, typically harvested 4–6 weeks after planting.
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