Growing and Using The Herb Sorrel (Rumex)

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Rumex acetosa is the common sorrel. This perennial grows up to 4 feet (1.2m) tall and spreads to about 18 inches (45cm). It’s easy to see from both the large leaves and reddish coloured flowers that it is related to dock weed. Lime free soil is required for this plant to produce a useful supply of leaves.

Rumex scutatus is the buckler leaf, or french sorrel. This too is a perennial, but is a much more attractive and low growing plant. The maximum height to be expected (at flowering time) is 20 inches (50cm) It will spread for up to 4 feet (1.2m) if not checked, but can easily be controlled by periodically removing stems that stray outside the allotted area and occasionally digging up and dividing the roots. This version of sorrel is more tolerant of alkaline conditions and will cope with full sun. Unless a very large quantity of leaves are required, this is the type I’d recommend.

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Both types of sorrel are easy to grow either from seed sown in situ, or by root divisions from an existing plant. Moist, rich soil will produce the best results. This herb has a strong flavour, so usually just a few plants are sufficient for a family. The leaves are best picked when young and used fresh, but can be frozen if required. In order to pick leaves over an extended period, it is advisable to cut down the flower stalks as they appear.

Sorrel has a distinctive flavour that’s pleasantly sharp and acidic with a strong hint of lemon. The leaves of both Rumex acetosa and Rumex scutatus may be used for culinary purposes. Generally the buckler leaf type is preferably when used raw because the leaves are smaller and attractively shaped.

A sauce made from sorrel, vinegar and sugar crushed together is a good accompaniment to cold rich  meats such as pork and duck. Leaves, chopped if large, can also be added to stuffing for roasted meat or egg dishes. Sorrel will liven up a dull salad and is particularly delicious with cold chicken and in cream cheese sandwiches. Sorrel also makes an unusual, tangy green soup that can be served warm or chilled.

Sorrel is said to reduce fevers and soothe eczema and acne. It is also sometimes used as a laxative. Because sorrel contains oxalic acid (as found in rhubarb) it may not be suitable for those with certain medical conditions such as rheumatism, asthma or kidney diseases. Buckler leaf sorrel is less acidic than the larger leafed type.

If fresh sorrel is rubbed onto a rust mark on cloth or lace before washing, the stain will be much easier to remove.