Little love for white sorrel

The white sorrel cultivar is the least planted islandwide, and accounts for less than one per cent of annual sorrel production. Relatively high yielding, it produces an estimated 1.2-1.5 kilogrammes per plant.

Similar to other varieties, it typically matures within four to six months of planting, and is more tolerant or 'hardy' conditions than the bashment variety.

While this cultivar has a distinct taste profile, which many say is superior to that of the red sorrel, production of white sorrel is primarily geared towards niche markets.

Wayne Reid, Clarendon parish manager at the Rural Agricultural Development Authority (RADA), said it's hard to see white sorrel breaking through in the Jamaican market.

"It pretty much tastes almost the same, but persons get accustomed to the red sorrel. People look at sorrel as a coloured drink, so that clear drink [from white sorrel] persons don't really appeal to them," Reid said.

When brewed, depending on how it is flavoured, the white sorrel drink may resemble lemonade or a white wine. Compared to the red sorrel, it has a stronger taste and aroma. This cultivar when brewed ferments quicker and is ideal for persons that prefer a distinct cured wine taste and fizz.

Production of white sorrel is primarily centred in the parishes of Portland, Clarendon and St Ann.

Sorrel is one of the most popular drinks in Jamaica, not only during the Christmas season. Jamaica produced 1.1 million kilogramme of the commodity last year.