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In season…. SORREL

Delicious, versatile and packed with nutrients, there is good reason to make sorrel a staple in your spring cooking


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.

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About Healthy Magazine

Clean up your act with our special Cleaner Beauty issue! Inside, you’ll find our guide to the best results-driven natural ingredients for glowing skin and glossy hair, and the lowdown on this year’s hot trend, ocean beauty. We explore the rise of adult allergies and Myleene Klass talks female empowerment, body confidence and fitness for real women. Plus, how to reboot your motivation, meat-free bank holiday feasts, and we investigate the impact of the sugar tax. Find out more in the brand new issue of Healthy!