As children, we loved to pick sorrel (suring) and chew it for its sour lemon flavour, without knowing how rich it was in vitamin C. Sailors voyaging past the Cape on the Eastern run, a century before Van Riebeeck arrived, knew that it could help prevent scurvy. They landed here to pick the wild sorrel growing on the slopes of Table Mountain and ate it in a stew.
- 500 g sorrel, washed
- 1 litre vegetable stock
- 1 medium onion, finely chopped
- 3 medium potatoes, thinly sliced
- 5 ml chopped fresh thyme
- 15 ml chopped fresh chives
- Soak the sorrel in salted water for 30 minutes.
- Drain and chop it finely.
- Heat the stock in a large, heavy-based saucepan and add the sorrel, onion and potatoes.
- Cook, covered, over low heat for approximately 30 – 45 minutes.
- Stir in the herbs and serve.