SORREL
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                                    CULTIVATION:
     Sorrel  is a perennial that grows to  about 10 inches in height, with dark
     green  and  arrow-shaped leaves resembling  spinach. The flowers are small
     and  reddish-brown. Sorrel needs sun or  light shade, and moist, rich, and
     iron  soil.  Sow seeds in spring, and  divide roots in autumn. High flower
     spikes  will  appear in summer and these  should  be removed or the leaves
     will  become  tough  and unpalatable. Germination  time  is about 10 days,
     plant  matures  in  about 45 days. Grows  in  zone  3-7. Thin seedlings or
     transplant  to  12 inches apart. Water  to  keep leaves juicy, and protect
     from snails. Divide and replant every 5 years.

     Gather leaves when young for culinary use. Dried sorrel has little flavor.
     It  is  best  to  freeze the leaves.  Leaves  can  be gathered just before
     flowering  time.

                                  CULINARY  USES:
     There  are  two  main types of sorrel,  French  and garden or wild sorrel.
     French  sorrel  has the more pleasant  flavor.  Most sorrel leaves have an
     intriguing sharp acidic flavor, which is used to advantage in many dishes.
     This  slightly  sour, acidic flavor is used  to  make a delicious sauce to
     accompany  fish, poultry and white meat. But it is best known as the basic
     of a thick and nutritious soup.

     SORREL  SOUP (serves 6) : Melt 3 ounces of butter in a large pan and add 1
     pound  of  fresh  coarsely chopped sorrel  leaves,  1 finely chopped large
     onion,  1  ounce of flour, and 1  sprig  of rosemary. Saute for 5 minutes.
     boil  4 pints of water and add to  the pan. Simmer gently for 1/2 hour and
     then  remove  the rosemary. Take off the  heat and allow to cool slightly.
     Before  serving, mix 1 beaten egg and  1 tablespoon of cream or yogurt and
     stir into the soup over a gentle heat. Do not boil.


                                   MEDICAL USES:
     Sorrel is a mild antiseptic, blood cleaner and kidney stimulant. Eating to
     much  on the other hand can be harmful  to the kidneys. A warm poultice of
     sorrel  leaves  will  draw  abscesses,  boils  and  similar skin eruptions
     quickly  to  a  head. Chop a handful  of  fresh leaves, moist with boiling
     water and apply to the affected area.

     Nibbling  on  the  tart  leaves  quenches  your  thirst  and  revives your
     strength.  Sorrel leaves are so high in vitamin C that they were once used
     as  a  antiscorbutic. A compress of sorrel  leaves has a cooling effect if
     you  have  a  sunburn. Sorrel tea is  said  to help relieve the effects of
     sunstroke and exhaustion. Take one cup three times a day.

                                      WARNING:
     Eating large doses of sorrel leaves can be harmful to the kidney.

                                    OTHER  USES:
     Sorrel  is  also useful as a polish  and stain remover. To clean wicker or
     bamboo  furniture,  and to shine silver.  Boil some sorrel leaves in water
     and use a cloth soaked in the solution. Leave to dry and polish off with a
     clean  dry  cloth. To remove ink stains  from cloth, rub the material with
     sorrel leaves.

                                   COSMETIC USES:
     An  infusion taken internally is a good  remedy for acne, eczema and minor
     skin  disorders. Add 1 ounce of fresh  chopped sorrel leaves to 2 pints of
     boiling  water and allow to infuse for 10 minutes, strain and sip a cupful
     three times a day.