Sorrel

Sorrel is a term used to describe several related plants in the Polygonaceae family, which are used as leaf vegetables. The term is derived from the French word 'surele', which means 'sour'. The sour taste of sorrel is due to the presence of oxalic acid, which is also found in spinach and rhubarb.

Species

There are several species of sorrel, including:

• Rumex acetosa, also known as common sorrel or garden sorrel. This species is native to Europe and parts of Asia and has been introduced to other parts of the world.
• Rumex scutatus, also known as French sorrel. This species is native to the mountainous regions of southern and central Europe.
• Rumex acetosella, also known as sheep's sorrel or red sorrel. This species is native to Europe and Asia and has been introduced to North America.

Culinary uses

Sorrel is used in a variety of culinary dishes. It can be used fresh in salads, or cooked in soups and sauces. In French cuisine, it is often used in the classic dish 'soupe aux herbes'. Sorrel is also used in the preparation of sorrel soup, a traditional dish in many Eastern European countries.

Health benefits

Sorrel is rich in vitamin C and vitamin A, and also contains significant amounts of potassium and iron. It is also a good source of dietary fiber. However, due to its high oxalic acid content, it should be consumed in moderation, especially by individuals with kidney disorders or gout.

Cultivation

Sorrel is a hardy perennial plant that grows well in cool, moist conditions. It prefers well-drained soil and full sun to partial shade. The leaves can be harvested throughout the growing season, but are most tender in the spring.

See also

• List of leaf vegetables
• List of French dishes

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Sorrel

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  Rumex acetosa plant
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  Sorrel soup with egg and croutons