Sorrel

Sorrel is a common name used for several sour-tasting leafy plants, especially species in the genus *Rumex* such as garden sorrel (*Rumex acetosa*).

Sorrel is a common name used for several sour-tasting leafy plants, especially species in the genus *Rumex* such as garden sorrel (*Rumex acetosa*). In English-language gardening and culinary contexts, it usually refers to a hardy perennial herb grown for its tart leaves. The leaves are used as a vegetable, herb, and flavouring, and their sour taste comes largely from oxalic acid.

Description

Sorrel is a leafy herb with sour-tasting leaves, commonly identified with *Rumex acetosa*. It is a hardy perennial in the buckwheat family (Polygonaceae) and is known for its arrow-shaped foliage and upright growth. The plant is valued for its arrow-shaped leaves and sharp, lemony flavour.

Uses

Sorrel leaves are used as a vegetable and flavouring ingredient in salads, soups, sauces, omelets, and garnish. Young leaves are often eaten raw, while mature leaves are commonly cooked.

Distribution and habitat

Common sorrel is native to Eurasia and grows in grasslands, woodland edges, roadside verges, gardens, and other open habitats. It has also naturalized in parts of North America.

Nutrition and chemistry

Sorrel contains vitamins and other nutrients. Its tart flavour is linked to oxalic acid. Because oxalic acid can affect calcium absorption, some sources caution that people prone to calcium-based kidney stones should moderate intake.

Cultivation

Sorrel is generally described as an easy-to-grow, cool-season herb. It is a hardy perennial and can be harvested over a long season. In Canada, sorrel is grown by gardeners as a hardy perennial herb, and some sources note it can be hardy into Canadian zone 4.