Oranjeband® Rumex Acetosa/Sorrel Br.Leaved

Rumex Acetosa/Sorrel Br.Leaved (Rumex acetosa)

The Original Sour Leaf

Sorrel delivers bright, lemony sourness from its leaves – no citrus required. This was once an important source of acid flavor before lemons became widely available. French cuisine still celebrates sorrel in classic dishes like potage Germiny and salmon with sorrel sauce.

Culinary Uses

Sorrel soup: The classic French preparation. The leaves turn olive green when cooked but the tangy flavor remains.

Salmon with sorrel sauce: The acidity perfectly complements rich fish.

Raw in salads: Young leaves add bright sourness. Use sparingly – the flavor is strong.

Added to eggs: Excellent in omelets and scrambled eggs.

Nutrition Note

Sorrel is high in oxalic acid, which gives it the sour taste. Those with kidney stones or gout should consume it in moderation. For most people, normal culinary amounts are perfectly safe.

Growing Sorrel

Sorrel is a vigorous perennial that returns stronger each year. It tolerates partial shade and is one of the first greens up in spring. Cut flower stalks to encourage leaf production. Divide clumps every few years to maintain vigor. One or two plants provide plenty for most households.

Growing Rumex Acetosa/Sorrel Br.Leaved