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
Explore further
Breeds, cuts & preparations
Variety
Source
Provenance
Preparation
CommonCharacteristic
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.