(Rumex)
The Basics:
There are many edible species of sorrel, but the two most commonly used for culinary purposes are garden sorrel (Rumex acetosa) and French sorrel (Rumex scutatus). Both garden and French sorrel have long broad green leaves and reddish stems that grow in clumps and look somewhat similar to spinach. In summer, both species grow tall flower stalks that produce a spiral of tiny pinkish-red buds. With a tart and spicy bite, sorrel is a delicious addition to soups and stews and can even be sautéed and eaten alone as a side dish. French sorrel, with a slightly milder flavor, is sometimes preferred over garden sorrel for cooking.
Planting Instructions:
Sorrel seeds can be planted in small seeding pots in early spring or even early autumn in warm climates. Once seedlings sprout, the young sorrel can be replanted in a sunny patch of well draining soil. These plants benefit from a bit of fertilizer and often require some kind of insect repellent, as they are a favorite food of snails and caterpillars. The flower stalks should be removed as soon as they appear in order to prohibit reseeding and to keep new leaves generating into the cooler months.
Fun Facts:
Oxalic acid gives sorrel its tangy bite and is responsible for its value as a stain remover and a silver polish. An infusion of sorrel can clean your clothes and your silverware!
Nutritional Properties:
Sorrel is high in calcium, but the oxalic acid in the leaves interferes with its absorption. For this reason, excessive amounts of sorrel should not be eaten at one sitting. Oxalic acid is a delicious flavor component of many foods, including spinach, rhubarb, and chives, but it can be poisonous in large quantities.
How to Use:
Sorrel leaves are tossed into salad mixes, soups, and stews to great effect. Sorrel is especially popular in egg dishes. Try stirring some into scrambled eggs with a touch of cream and Parmesan cheese for a delicious breakfast, or combine sorrel leaves with bacon, onion, eggs, cream, and Gruyere cheese for a memorably delicious dinner quiche. A ready-made pie crust from the freezer section makes this an easy go-to dinner; making your own pie crust, and adding freshly chopped thyme, savory, or marjoram, makes this quiche even more special.
