Scallions & Sorrel

Scallions are part of the allium/ onion botanical family and everyone in this family is antibacterial, helps rejuvenate the skin and protect the lungs, they are immune boosting, and help remove radiation, pathogens and toxic heavy metals. Scallions specifically also are loaded with vitamin C and vitamin K as well as being antiviral and antifungal.  The green stems/leaves are full of fiber, so don’t leave those behind. All parts are edible and super healthy. Lightly trim the root and green ends. I’m not sure why recipes call for just using the white part. It may be a color preference on the part of the recipe author but in my opinion, there is no good reason to use just one part of the scallion. If you’ve been ditching the scallion greens, let me encourage you to reconnect with the whole part of this healing vegetable. 

Sorrel is in the same botanical family as spinach and rhubarb. Sorrel is a small leafy green that has a lemony flavor. I love using it chopped in raw salad for it’s flavor. In Poland and Armenia it is used for making a pureed soup. In Italy it is used in a sauce for pasta. In Greece it is used alongside spinach in spanakopita and other savory pies. In France it is used for a sauce with fish.  Sorrel likes the cool weather and shade as the hot weather approaches. It is a perennial plant and a delight to see emerge with the ramps and chives as a harbinger of Spring. 

See you at the farmers market!

The Doylestown Farmers Market is open every Saturday, rain or shine form 8am to 1pm on South Hamilton Street in Doylestown Borough between West Oakland Ave and West State Street.