Herb
Rumex acetosa
B tier
Rumex acetosa is common garden sorrel—lance leaves with sharp oxalic acid brightness that tastes like lemony spinach. The species is the classic European soup and sauce sorrel, not the milder buckler type. Use young leaves raw in salads; cook quickly into sorrel sauce for fish, knowing it turns olive drab. Balance dairy and stock against the acid.
Track this ingredient
Unit
Characteristics
Preparations
Quick WiltSauceSoupYoung Salad
Traits
AcidCommon Sorrel SpeciesHigh AcidLance LeafLemonySoup And SauceSpecies Level
History
GB
Europeans foraged and garden-grew Rumex acetosa as a spring acid green.
Linnaeus named Rumex acetosa among dock relatives.
FR
French cuisine codified sorrel soup and sauce from acetosa types.
Chefs revived garden sorrel for fish sauces and spring plates.