Herb to Know: Sorrel


| April/May 2009

  • Modern cooks are rediscovering the delightfully tart flavor of sorrel.
    Photo by Howard Lee Puckett
  • Garden sorrel has long, lance-shaped leaves.
    Photo by Susan A. Roth
  • Although it can be used for cooking, the smaller, more rounded leaves of French sorrel are preferred for their milder flavor.
    Photo by Jerry Pavia

French Sorrel
Genus: Rumex scutatus
• Zones 6-10

Garden Sorrel 
Genus: R. acetosa
• Zones 3-9

Once a common ingredient in soups, stews, salads and sauces, sorrel vanished from use for hundreds of years. Now this delightful, leafy green is finding its way back into gardens and kitchens, where its tantalizing flavor and good nutrition can be enjoyed each spring.

Sorrels and their relatives, docks, are members of the Rumex family, found mainly in temperate climates all over the world. Although many Rumex species are considered weeds throughout the United States, sorrels have long been cultivated as culinary herbs, valued for their lemony flavor.

Europeans grew and used garden sorrel (R. acetosa)—a perennial with long, arrow-shaped leaves—until the milder-flavored, round-leaved variety (R. scutatus), now known as French sorrel, was developed in Italy and France in the Middle Ages. French sorrel became popular in England toward the end of the 16th century, and by the 17th century, it was the preferred form.

•  Fresh Sorrel Sauce for Fish  



Sorrel in the Kitchen

The tart, lemony flavor of both French and garden sorrels is due to the presence of oxalic acid. People with arthritis or kidney stones should eat only small quantities, as oxalic acid can aggravate these conditions. The herb tastes best in early spring, and becomes increasingly bitter as the season progresses. Use the tender, young leaves in salads, and the larger leaves for soups, stews and sauces. Sorrel also complements goat cheese, eggs and poultry.

Sorrel has long been known to be both edible and medicinal. Before packaged convenience foods and competent medical treatment became widely available, the woman of the house needed to know everything about caring for her family. Most cookbooks prior to 1900 contained not only cooking recipes, but also directions for growing plants and making medicines. Sorrel frequently appears in these early cookbooks, especially those of the Medieval era, when the church declared that no meat could be eaten on “fasting days”—about one-third of the year—so soups of sorrel and other greens and egg dishes were popular. For an authentic recipe, see “A Fasting-Day Soup,” at right.

Sorrel: Herb for Health

Rich in vitamin C, sorrel was valued for centuries for its ability to prevent scurvy, a serious, even life-threatening problem when fresh fruits and vegetables were not available. The English physician Culpeper (1826) recommended sorrel “to cool any inflammation and heat of blood,” “to refresh overspent spirits,” “to quench thirst, and to procure an appetite.” Sheep sorrel (R. acetosella) is an ingredient in Essiac, an herbal mixture promoted as a cancer remedy in the early 20th century; the plant can be poisonous to livestock.



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