Sorrel (Rumex acetosa), also calledcommon sorrel orgarden sorrel, is a perennialherbaceous plant in the familyPolygonaceae. Other names for sorrel includespinach dock andnarrow-leaved dock ("dock" being a common name for the genusRumex).[2]
Sorrel is native to Eurasia and a common plant ingrassland habitats. It is often cultivated as aleaf vegetable orherb.
Sorrel is a slender herbaceousperennial plant about 60 centimetres (24 inches) high,[3] with roots that run deep into the ground, as well as juicy stems and arrow-shaped (sagittate)leaves which grow from arosette.[4][5] The lower leaves are 7 to 15 cm (3 to 6 in) in length with longpetioles and a membranousocrea formed of fused, sheathing stipules. The upper leaves aresessile, (growing directly from the stem without a petiole) and frequently become crimson. It has whorled spikes of reddish-greenflowers, which bloom in early summer, becoming purplish.[6][2] The species isdioecious, withstamens andpistils on different plants.[2]
Rumex acetosa occurs in grassland habitats throughoutEurope from the northernMediterranean coast to the north ofScandinavia and in parts ofCentral Asia. It occurs as an introduced species in parts of New Zealand, Australia, and North America.[7] It can grow in poor soil.[4]
Common sorrel has been cultivated for centuries. The leaves are edible when young but toughen with age; they may be puréed insoups andsauces or added tosalad.[4] The young shoots are edible as well, these and the leaves both being high invitamin C and having a lemony flavor.[3]
InIndia, the leaves are used in soups orcurries made with yellowlentils and peanuts. InAfghanistan, the leaves are coated in a wet batter anddeep fried, then served as an appetizer or if in season duringRamadan, forbreaking the fast. InArmenia, the leaves are collected in spring, woven into braids, and dried for use during winter. The most common preparation isaveluk soup, where the leaves are rehydrated and rinsed to reduce bitterness, then stewed with onions, potatoes, walnuts, garlic and bulgur wheat or lentils, and sometimessour plums.
Throughouteastern Europe, wild or garden sorrel is used to make sour soups, stewed with vegetables or herbs, meat or eggs. In rural Greece, it is used withspinach,leeks, andchard inspanakopita.
In theCaribbean, the term "sorrel" refers to a type of sweethibiscus tea commonly made from the Africanroselle flower,[11] unrelated to the Eurasian sorrel herb.[12]
^abcLyle, Katie Letcher (2010) [2004].The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them (2nd ed.). Guilford, CN:FalconGuides. pp. 29–30.ISBN978-1-59921-887-8.OCLC560560606.
^Blamey, M.; Fitter, R.; Fitter, A (2003).Wild flowers of Britain and Ireland: The Complete Guide to the British and Irish Flora. London: A & C Black. p. 64.ISBN978-1408179505.
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