A hardy perennial, growing up to 1.2 m (4 ft.), with large, pale-green, oblong to lance late leaves, and large terminal spikes of small disc-shaped reddish-brown flowers on long stalks.
History and traditions
Various species of sorrel were used medicinally from at least the 14th century, but it was always chiefly valued as a culinary herb, especially in France and Belgium, where it was even potted as a preserve for winter use. Recipe books of the 17th and 18th centuries reveal that sorrel was not just made into soup, but frequently served with eggs, put into a sweet tart with orange flowers and cinnamon, as well as being cooked as a spinach-like vegetable. John Evelyn considered that it should never be left out of a salad, lending it sharpness, as a useful substitute for lemons and oranges when they were scarce. He also wrote that it “sharpens appetite … cools the liver and strengthens the heart” (Acetaria, 1719). Culpeper recommended it for many medicinal purposes, including the breaking of plague sores and boils.
Related species
Rumex scutatus, Buckler-leaved, or French Sorrel, is a lower-growing plant, with shield-shaped leaves and less acidity, and is favored for culinary uses in France.
Habitat/distribution
Occurs in Europe and North Asia in grasslands and is frequently found on nitrogen-rich soils.
Growth
Grows best and runs to seed less quickly in rich, moist soil, in a sunny or partially shady position. Propagated by seed sown in spring or by division in spring or autumn.
Parts used
Leaves when fresh and young.
Uses
Culinary
Sorrel adds a pleasant, lemony flavor to soups, sauces, salads, egg, and cheese dishes. But it is acidic and not recommended for rheumatism and arthritis sufferers. The leaves have the best flavor and texture in spring, before they become coarse and fibrous.
