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Sorrel (rumex acetosa)_image

Sorrel (rumex acetosa)


The name sorrel is used to describe several related plants, including wild sorrel and French sorrel. Its name derives from the French for 'sour', in reference to the plant’s characteristic acidity. The leaves of the sorrel plant are the part used in cookery. Sorrel leaves are generally large, bright-green and arrow-shaped with a smooth, crisp texture. Buckler leaf sorrel has tiny, shield-shaped leaves that are good in a mixed green salad or as a garnish. All sorrel is incredibly sour with a lemony flavour and it shouldn’t be eaten in large quantities as it contains a high amount of oxalic acid.

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