Edible Weeds #1 "Sorrel Jam"
■Introduction
Sorrel often grows in sunny, open areas such as riverbeds and footpaths.
It has green leaves during the warmer months, but in the cold winter season, it turns a vivid, bright red, making it stand out even from a distance.
In Japan, it is often treated as a weed, but in France, it is known as sorrel and is enjoyed as a proper vegetable. It seems people chop it up for omelets or use it in salads.
Omelet...? It turned into a Japanese-style rolled omelet. But it was delicious.
As the name suggests (in Japanese, 'sui-ba' means 'sour leaf'), if you take a bite as is, it has a refreshing acidity. It is a familiar plant that can be used in various dishes by taking advantage of this acidity, but this time I made it into a jam that utilizes the vivid red color only found in the winter season.
■How to make
Since it's already quite warm in March, there is some green mixed in.
This time, I made it with the same amount of sugar as the sorrel, but it became a little too sweet, so 3/4 of the amount might be just right.
It's done after simmering for about 20 minutes while stirring over low heat!
Unlike fruit jam, it doesn't become a smooth jam, and the shape of the finely chopped leaves remains.
It's soft, so it's not difficult to eat, but if you're concerned, you could strain it and extract it like syrup.
Recipe
・Sorrel: two handfuls
・Sugar: about 3/4 of the weight of the sorrel
・Lemon juice: a few drops
・Water: 1 tablespoon
■Taste review
The moment you take a bite, you'll be quite surprised; it tastes like homemade strawberry jam and is incredibly delicious!
Even though it's a weed, the aroma is very fruity. Sorrel is a member of the Polygonaceae family, the same as rhubarb, which is used in jam, so it makes perfect sense.
It would also be delicious in Russian tea or as jam cookies!
You'll want to eat a lot of it, but the acidity of sorrel comes from a component called oxalic acid, and it is said that consuming large amounts can lead to kidney stones or calcium deficiency, so let's eat it in moderation.
(Oxalic acid itself is also contained in spinach and green tea, so it's not that only sorrel is dangerous.)
■Conclusion
Sorrel is a convenient wild plant that can be harvested even in winter, has many uses, and grows just about everywhere.
I made this jam using red sorrel, but you can make it the same way using the green sorrel found in spring and summer, so please give it a try in the coming seasons.
You will be surprised at the taste of this "weed jam"!