Der Nickende Sauerklee breitet sich im Winter wie ein Teppich über ungenutzte Felder und Wegränder aus. Ursprünglich aus Südafrika eingeschleppt, hat er sich hier auf Maltas Inseln fest etabliert. Zwischen Steinen und Mauern leuchteten die gelben Blüten schon, wenn sonst kaum etwas wächst.
07.12.2025, #Malta #Gozo #Oxalis #sorrel #soursop [1]

Throughout the #Caribbean, the sip of the holiday season comes in a holiday-appropriate shade of ruby red: #sorrel. This sweet, cinnamon-spiced drink gets its festive deep-red shade from the flowers of Roselle, a species of tropical #hibiscus plant used to make it. https://nevisblog.com/caribbean-recipes-for-christmas-sorrel-drink.html

Don't say goodbye to sorrel yet! 🌿 It's one of the last plants to die down in autumn.
To get that zesty flavour all winter:
1️⃣ Cover a few outdoor plants with cloches.
2️⃣ Move roots into a cold greenhouse.
3️⃣ Sow seeds in pots in summer for indoor pickings.
#WinterGardening #GYO #Sorrel

Don't say goodbye to sorrel yet! 🌿 It's one of the last plants to die down in autumn. To get that zesty flavour all winter: 1️⃣ Cover a few outdoor plants with cloches. 2️⃣ Move roots into a cold greenhouse. 3️⃣ Sow seeds in pots in summer for indoor pickings. #WinterGardening #GYO #Sorrel

#sorrel #arctic #CapeBounty
Note the shadows. This pic was taken at 10 pm July 1st during a period of midnight sun.

Soups are part of the cold weather cooking. However some are possible only during the summer months. Such are green shchi, a soup made with sorrel leaves.

When I was little, this was one of two soups that I voluntarily eat. Mushroom being the second one.

This soup tasted good to me probably because I was an active participant in the making of it. While mom or grandma were busy doing important things, I was sent with a bag to pick sorrel leaves growing as weeds along the paths surrounding our dacha. This soup could have been made daily as there was no end to sorrel.

Recently, I was astonished to find a recipe for Crème d’Oseille in Mastering the Art of French Cooking that led to Craig Claiborne’s reference to Potage Germiny — a fancy word for sorrel soup — as “one of the absolute marvels of soupdom.” Oh là là !

To me, it was the stuff embarrassment was made of.

Anyway, somehow we ended up with a prolific sorrel bush in our little Jersey garden. And here it is — the marvel of the soupdom — sorrel, or green, shchi.

The process can’t be easier. Basic sofrito of carrots, celery, and onion is softened in a mix of oil and butter. Then, in goes the broth of any kind. Once the broth is boiling, potatoes chopped small join the pot. When potatoes are done, in goes sorrel — a pound is good. Not enough sorrel? Add spinach.

During the mushroom season, my grandma would add mushrooms to the sofrito. If the broth was made with beef or chicken, whatever meat could be salvaged from the bones would go in, too.

Once plated — and this is very important — a handful of herbs, a dollop of sour cream, and a hard boiled egg elevate the experience. That pasty mush of hard yolk mixing with the sourness or sorrel broth is one of a kind special.

#food #cooking #soup #sorrelsoup #sorrel #greenshchi #cookingathome #potagegerminy