Have you ever thought about how sorrel drink became part of our culture, especially at Christmas? Well, it is believed that sorrel may have come from Africa to the Caribbean since the 1700s.
The sorrel plant is an annual shrub, normally planted in August and reaching maturity in December. After flowering, the sorrel petals fall of leaving the sepals (fruit) and these become enlarged and turn crimson as they mature. A beverage made from the fruit of the sorrel plant is made by steeping the sepal in hot water with ginger for about 24 hours. It is then decanted and sugar is added and rum, if desired.
Sorrel drink is called by other names reflecting its country origin. For instance, in Latin America it is referred to as agua de flor de Jamaica; in North Africa, it is called karade; and in the Ivory Coast this red beverage is called da bilenni (where the plant itself is called da).
However, many think of this plant as being useful only to make a drink. For this reason, the rest of the flower is discarded without much thought. Cultures around the world have been growing and using sorrel for centuries, in everything from soups and salads to vegetable side dishes and the creation of strong tea.
The high content of oxalic acid in sorrel makes it poisonous to a small degree, so intake should be regulated. In smaller quantities, eating sorrel is completely harmless. The oxalic acid is also responsible for the tart, tangy taste that is almost reminiscent of wild strawberries or kiwi. The leaves are the major part of the plant that is eaten or used in culinary preparations. Sorrel is also a key element in a number of different tea preparations due to its strong antioxidant compounds, including the famous Essiac tea.
Notably, sorrel has a vast array of health benefits associated with it. Along with being a unique flavour in your dishes, sorrel also provides significant amounts of fibre, very few calories, almost no fat, and a small amount of protein. In terms of vitamins, it is rich in vitamin C and also contains vitamin A, vitamin B-6, iron, magnesium, potassium, and calcium.
For digestive health, the high content of dietary fibre that can be found in most varieties of sorrel mean that your digestive health can be improved by adding these leaves to your soups and salads. Dietary fibre adds bulk to food as it moves through the digestive system, improving your gastrointestinal health and reducing conditions like constipation, diarrhoea, bloating, and cramping, as well as more serious gastrointestinal issues. Dietary fibre can also help to reduce total cholesterol in the body, thereby protecting heart health and reducing chances of atherosclerosis, heart attacks, and strokes.
Also, sorrel has a very significant level of potassium (1 cup contains 15 per cent of your daily recommended intake), which is an essential mineral for human health. Potassium is a vasodilator, as well as being instrumental in maintaining fluid balance throughout the body. This means that potassium reduces the stress on the cardiovascular system by relaxing the blood vessels and arteries. Lowered blood pressure reduces the chances of dangerous clotting and excessive strain on the heart that can lead to coronary heart disease and other complications.
For eyesight improvement, sorrel is recommended. Vitamin A, another of the essential vitamins found in sorrel, has been closely connected to the improvement in eyesight and a reduction of macular degeneration and cataracts. Beta-carotene, which is a derivative of vitamin A, acts as an antioxidant, and combined with the other important antioxidant compounds in the body, sorrel can greatly boost eye health and prevent age-related degradation of that vital sense.
Vitamin C content in sorrel is impressive (a single cup of sorrel contains 106 percent of your daily recommended intake), which means that your immune system can be optimized and brought up to full strength when you add this to your diet. Vitamin C, also known as ascorbic acid, stimulates the immune system and increases the white blood cell count in the body, which is the first line of defence against pathogens and other foreign invaders in the body.
Vitamin C also helps to reduce swelling, prevent scurvy, and even has analgesic (pain relief) properties when consumed in high quantities.
The significant levels of iron in sorrel mean that it boosts red blood cell production and prevents anaemia (iron deficiency). Increased circulation boosts oxygen levels throughout the body in the vital organs, boosts hair growth, increases energy levels, and speeds up the healing process (in conjunction with the protein content of sorrel). (Guyana Times Sunday Magazine)
