Abyssinian sorrel

Rumex abyssinicus

leaf

Sour young shoots and leaves, eaten raw or cooked, alone or with other vegetables.

Origin

Highlands of East Africa and Madagascar

Where to find it

In fields, gardens and along paths on the Ethiopian highlands.

Season (United States)

all year round

Preparation

The leaves are rinsed; raw, a handful lifts a salad, and cooked for a few minutes, they melt into a vegetable dish, adding sourness. Its oxalates leach into water: boiling it and throwing the water out takes a good share with it.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted ChlorophyllWhat slows things down Oxalates

Did you know?

In Ethiopia, dye from its rhizomes colors butter yellow and protects it from going rancid.