Sorrel came into season early this year and I have made good use of it. Sorrel drink is so refreshing; the right thing to cool down with on a hot day.
Hibiscus sabdariffa called sorrel or rosells comes from the Malvaceae family and originated from India and Malaysia, later spreading to Africa and the Caribbean.
Sorrel is an annual plant that flowers and fruits in one year with two bearings and then dies off. In good condition it grows to a height of approximately 6 feet. It is very easy to grow and it is a hardy plant. The flowers are creamy yellow with a scarlet throat that looks like a small hibiscus flower, and the fruit comes in time for the Christmas season. About three weeks after flowering the fruit is ready for harvesting. However, I have noticed a change in the pattern this year where sorrel has been on the market since September-October.
It is the thick outer red sepals that are used for culinary and medicine purposes, although the flowers, fruit and leaves are all edible. Sorrel is rich in calcium, potassium, magnesium and Vitamin A and C. It can be brewed to make tea, while jam and jellies, sauces, syrups, juices, drink and wine can be made from it.
There are two varieties of sorrel on the market: the regular red and a very dark red one. Whichever one you buy make sure that your sorrel drink is ready for all the visitors who will be home for Christmas.
Did you know that China and Thailand are the world’s largest producers of sorrel? Thailand has invested heavily in sorrel production and the product is known for its superior quality. Dried sorrel is available all year round in many countries around the world.
Sorrel can be grown from seed, and likes sun or semi-shade. Do not forget to thin out the seedlings and keep the plants well watered. Fertilize once a month with Blue Corn.
Until next year, happy gardening!
