Sorrel
Rumex acetosa
A leafy perennial herb grown for its bright, lemon-tart leaves used in soups, sauces, and salads. Its sharp flavor comes from oxalic acid, so it is best eaten in moderation.
- Light
- Full sun to partial shade
- Water
- Keep soil evenly moist
- Difficulty
- Easy
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Overview
Sorrel is a hardy perennial in the dock family, cultivated for its arrow-shaped leaves that have a distinctive sharp, lemony, sour taste. That tang comes from oxalic acid, which gives sorrel its refreshing zing.
Easy to grow and among the first greens of spring, sorrel has long been valued in European and Asian cooking. Common (garden) sorrel and the milder French sorrel (Rumex scutatus) are the most cultivated forms.
How to identify it
- Arrow-shaped (sagittate) leaves with backward-pointing basal lobes, bright green and slightly fleshy
- Forms a leafy basal rosette, sending up flower stalks 60-100 cm (2-3 ft) tall
- Tiny reddish-green flowers that mature to rusty-red papery seeds
- Sharp, sour, lemony flavor when a leaf is tasted
- Deep taproot
Care & growing
Sorrel is a forgiving, productive perennial.
- Light: Full sun to partial shade
- Water: Keep soil evenly moist for tender leaves
- Soil: Fertile, moisture-retentive soil; tolerates a range of types
- Temperature: Very cold-hardy; among the earliest greens to emerge in spring
- Feeding: Light feeding boosts leaf production
- Propagation: By seed or division; remove flower stalks to keep leaves tender and prolong harvest
Habitat & origin
Common sorrel is native to grasslands across Europe and much of Asia and has naturalized in North America.
It grows wild in meadows, pastures, roadsides, and damp grassy places, preferring fertile, moist soils, and is widely cultivated in vegetable and herb gardens.
Uses & benefits
Sorrel is grown as a tangy leafy green.
- Culinary: Leaves add a lemony sharpness to soups (notably sorrel soup), sauces for fish, salads, and purees
- Practical: Its acidity has historically been used to curdle milk and remove stains
- Nutritional: Rich in vitamin C and was once used against scurvy
Because of its oxalic acid content, sorrel is best enjoyed in moderation, especially by those prone to kidney stones.
Frequently asked questions
Why does sorrel taste sour?
Its leaves are high in oxalic acid, which gives that sharp, lemony tang. The same acid means it should be eaten in moderation.
Is sorrel safe to eat raw?
Young leaves are commonly eaten raw in salads, but because of the oxalic acid it is best consumed in moderate amounts.
How do I keep sorrel leaves tender?
Harvest young leaves regularly and cut off flower stalks as they form, which encourages fresh, mild new growth.
What is the difference between garden and French sorrel?
Garden (common) sorrel has larger, sharper leaves, while French sorrel has smaller, shield-shaped leaves with a milder, less acidic flavor.
Sorrel guides
In-depth guides for identifying, growing, and caring for Sorrel.
