sorrel

Sorrel is a common name applied to several herbaceous plants that share a tangy, lemony flavor. Botanically, the term can refer to two unrelated groups: plants in the Rumex genus, usually called dock or garden sorrel, and plants in the Oxalis genus, known as wood sorrel or sour sorrel. Both groups are edible in many preparations, but they belong to different plant families and have distinct leaf patterns.

Rumex sorrels, or dock sorrels, include species such as garden sorrel (Rumex acetosa) and sheep sorrel (Rumex acetosella). These are typically perennial or short-lived perennials with long, lance-shaped leaves. The leaves are often used fresh in salads or cooked into soups, sauces, and stews. The flavor is bright and sour, commonly described as lemony. Some varieties have more rounded or arrow-shaped leaves and varying levels of tartness. The plants also produce tall seed stalks that appear later in the season.

Oxalis sorrels, or wood sorrels, belong to a different family and feature trifoliate, heart-shaped leaflets that resemble clover. They have a delicate, sour taste and are used sparingly in salads, garnishes, or beverages, and are sometimes added to desserts for contrast. Oxalis species are generally smaller and less sturdy as culinary greens than Rumex, and their leaves contain oxalic acid, which can contribute to kidney stone formation in susceptible individuals if consumed in large amounts.

Safety and nutrition: sorrel leaves provide vitamin C and other nutrients but contain oxalic acid. Moderate consumption is typical for most people, while those with kidney stones or gout are often advised to limit intake.

Etymology and use: the name sorrel derives from Old French sorrel or sorre, reflecting the sour taste. Sorrel remains a feature in European cuisines and herb gardens, valued for its bright acidity.