Herb
Sorrel
Sorrel is a sharp, lemony leafy herb used in soups, sauces, salads, and fish dishes. Common garden sorrel (Rumex acetosa) and buckler-leaf sorrel offer bright acidity that softens when cooked into classic French sorrel sauce. Young leaves are tender enough for salads; larger leaves suit purees and soups. Oxalic acidity defines the flavour, so metal knives and long holding can dull colour and taste.
Also known as: Oseille, Szczaw / Shchavel
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.77 g
- Saturated Fat 0.21 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.37 g
- Cholesterol 0 mg
- Sodium 23.8 mg
- Salt 0.05 g
- Total Carbohydrate 7.1 g
- Dietary Fibre 3.72 g
- Total Sugars 1 g
- Complex / starch 0.98 g
- Protein 2.81 g
- Water 86.7 g
- Energy 39 kcal
- Water 86.7 g
- Carbohydrates 7.1 g
- Sugars 1 g
- Monosaccharides 0.7 g
- Disaccharides 0.3 g
- Starch 0.98 g
- Amylose 0.25 g
- Amylopectin 0.74 g
- Digestible Starch 0.83 g
- Resistant Starch 0.1 g
- Fibre 3.72 g
- Soluble Fibre 1.3 g
- Insoluble Fibre 2.42 g
- Protein 2.81 g
- Plant Protein 2.67 g
- Fat 0.77 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.37 g
- Vitamins 412 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 1.07 mg
- Vitamin B5 — Pantothenic Acid 0.43 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 82.7 µg
- Vitamin C 2 mg
- Vitamin E 2.03 mg
- Vitamin K 301 µg
- Minerals 256 mg
- Major Minerals 250 mg
- Trace Minerals 6.2 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 1.07 · vitamin-b5-pantothenic-acid: 0.43 · vitamin-b6: 0.21 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 82.7 · vitamin-e: 2.03 · vitamin-k: 301.4 ·
Minerals
Sodium: 23.76 · Potassium: 183 · Calcium: 43 · Iron: 0.8 · Zinc: 0.4 · Iodine: 5 ·
Fresh herbs are aromatic leaves—modest macros, concentrated micronutrients and polyphenols per gram dry.
History
Wild sorrels were foraged across Europe and Asia for their sharp, refreshing leaves.
French cookery developed sorrel soups and sauces that remain reference preparations.
English kitchen gardens grew sorrel as a spring acid green before widespread lemon access.
Sorrel became a specialty salad and sauce herb in European and restaurant markets.