Fresh sorrel

Fresh sorrel refers to the young and tender leaves of the Rumex acetosa plant, commonly known as sorrel. This ingredient is highly valued in gastronomy for its characteristic, slightly acidic and refreshing flavor, similar to lemon or lime, which adds a special touch to salads, soups, stews, and sauces.

Native to Europe and Western Asia, sorrel is also cultivated in various regions of Latin America, where it is appreciated for both its flavor and its nutritional properties. In many traditional cuisines, fresh sorrel is used to balance fatty or intense dishes, thanks to its natural acidity.

From a nutritional standpoint, sorrel is rich in vitamin C, antioxidants, and minerals such as potassium and iron. Additionally, it contains oxalic acid, so moderate consumption is recommended for those with kidney issues or problems with calcium absorption.

Regarding synonyms in Spanish across different regions of Latin America, fresh sorrel may be referred to as azedera, espinaca ácida (sour spinach), hierba mora (in some areas), or simply acedera. These terms vary by country, but all refer to the same plant used in cooking to add freshness and acidity to dishes.