EAT YOUR 5 - A - DAY
Words Hattie Parish. Photograph Alan Benson. Illustration Andrea Turvey/Eye Candy Illustration
Consider sorrel, spinach’s sour little brother. Also known as narrow-leaved dock or sheep’s sorrel, its tart, tangy taste is deliciously lemony, with a fresh, springtime edge. A friend to both cook and gardener, it’s versatile and incredibly easy to grow, either in the garden or a large pot. Widely used in folk medicine and brewed in teas to soothe fever and stomach aches, the nutritional benefits of this perennial herb have not been lost on us. Sorrel is rich in iron, essential for ferrying oxygen around the body, plus a good source of vitamin C and A, which protects eyes against infection. High levels of fibre improve digestion, while potassium helps to regulate blood pressure.