Rachel made something delicious a few nights ago.
She took chaya greens (which are one of my favorites) and cooked them mixed in with Jamaican sorrel leaves (Jamaican sorrel is also known as Florida cranberry – and in case you wondered, “are Jamaican sorrel leaves edible?” YES, Jamaican sorrel leaves ARE edible).
The tartness of the Jamaican sorrel leaves meshed excellently with the hearty flavor of the chaya, making a really tasty mess of cooked greens.
The bed above was planted this spring and bears more leaves than we could ever consume – and later in the year, it will bear the delicious tart red calyxes used for cranberry sauce, mixed drinks and teas.
Jamaican sorrel is quite a versatile plant. We find the leaves a bit too tart for the main part of a salad, but mixed in with a few other greens they have a refreshing bite reminiscent of a good balsamic vinegar.
Rachel is still working on her “strange vegetable” cookbook and Jamaican sorrel leaves and calyxes will definitely be in there.
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