Osseille

Osseille is a common name for several plants in the genus Rumex, belonging to the family Polygonaceae. These plants are also known as sorrel. The most well-known species referred to as osseille is Rumex acetosa, commonly called garden sorrel or common sorrel. Other species like Rumex scutatus (French sorrel) are also sometimes called osseille.

The defining characteristic of osseille is its distinctive sour or tart flavor, attributed to the presence of oxalic acid. This tartness makes it a popular ingredient in culinary applications, particularly in European cuisine. It is frequently used in salads, soups, sauces, and as a flavoring for fish and egg dishes. The leaves are typically consumed raw when young and tender, or cooked when more mature.

Osseille plants are herbaceous perennials, often found growing in meadows, pastures, and along roadsides. They typically have arrow-shaped leaves and produce tall flower stalks bearing small, reddish-green flowers. Cultivation is relatively straightforward, with the plants preferring well-drained soil and a sunny to partially shaded location. While osseille is generally safe for consumption, the oxalic acid content means that excessive intake should be avoided, especially by individuals with kidney problems or certain other medical conditions. The sour taste can be balanced in cooking by adding other ingredients or by using less of the plant.