The leaves of the sorrel plant are the part used in cookery. Sorrel leaves are generally large, bright-green and arrow-shaped with a smooth, crisp texture. Buckler leaf sorrel has tiny, shield-shaped leaves that are good in a mixed green salad or as a garnish. All sorrel is incredibly sour with a lemony flavour and it shouldn’t be eaten in large quantities as it contains a high amount of oxalic acid.
Although sorrel is mostly enjoyed during the holidays, I think this is the perfect time to get acquainted with this drink. Sorrel Drink is dark red, a little sour, with a raspberry-like flavor; made from the petals of sorrel plant (flor de Jamaica)” or hibiscus plant flower as popularly known in West Africa. In Nigeria, it’s referred to as Zobo drink, in Jamaica and throughout the Caribbean Island it’s known as Sorrel Drink. You can get the tea version in your grocery store, labelled hibiscus tea. It’s a fairly nutritional drink, rich in Vitamin A & C, magnesium, calcium, and potassium.