Food

Food Information

Herbs&Spice

SORREL

SORREL (Rumex species)

There are two common species of sorrel: garden sorrel (R. acetosa) and French sorrel (R. scutatus); both are perennial. French sorrel has large heart shaped leaves and grows to about 2 feet. Garden sorrel is about 3 feet high, and the leaves are shaped like arrowheads.

Sorrel was once eaten as a vegetable, prepared in the same fashion spinach is today and as a green in salads. The juice of the leaves was also used to remove stains from hands.

Grow garden sorrel in a rich, moist soil and full sun. French sorrel prefers a drier soil. Both can be raised from seed and propagated by division.

The leaves of French sorrel are used to make sorrel soup and small quantities may be included in salads. They also can be cooked with spinach or cabbage. Add a fresh leaf of French sorrel to any cream soup during the last few minutes of cooking for a unique flavor. The flowers are sometimes dried and useful in dried arrangements.