Sorrel (Rumex vesicarius) appears after the rains. Its leaves are eaten to strengthen the digestive system and liver. Its flowers are vibrant in colors and its texture is very thin.
Known as Narrow-leaved dock, Spinach dock, Khatta palak, Ambat chukka, Indian Sorrel, and Chukka Kura in India, the Chukka plant is solely cultivated for its leaves and is most commonly known as Green sorrel.
It is high in vitamin C, calcium, magnesium, and potassium. They also contain beta-carotene and lutein. It can be consumed both raw and in cooked applications such as steaming, sautéing, frying, and boiling. And was commonly used by the Romans and the Egyptians to add acidity and a tart flavor to help balance heavy, rich food.
They also boiled and ground the leaves into teas and pastes to reduce symptoms of ulcers, scurvy, fevers, and to help aid in digestion.
Photographs taken at the Fujairah Adventures Park during February after the rainfall.
