Please don’t be intimidated by the fact that “sorrel” derives from the French word for “sour.” I have picky kids in my Garden Club routinely begging to eat sorrel; I think that says something.
Sorrel, Rumex: “Sour Lettuce”
Photograph by Jules via Flickr.
Rumex acetosa is also known as common sorrel.
Sorrel leaves, generally speaking, are bright green, spinach-like, and pointed like an arrow. Eventually it made a slight comeback and today this herb is widely used in French cooking, in sauces and soups.
Photograph by Nick Saltmarsh via Flickr.
The reason for sorrel’s zippiness is because of its high level of oxalic acid (similar to spinach). Older leaves have more of this acid present; it’s better to cook larger leaves than to eat them raw.
Photograph via Seattle Urban Farm Company.
Red-veined sorrel.
A 4-inch pot of Red Veined Dock (as shown above) is $6.95 from Annie’s Annuals.
A packet of 500 Large Leaf Sorrel Seeds is $2.95 from My Seed Needs.