Keep these removed from the plant when they appear. The youngest leaves have a slightly more acidic taste, but you can use mature leaves steamed or sautéed like spinach. Plants should be divided every 3-4 years to maintain their vigor. French sorrel became popular in England toward the end of the 16th century, and by the 17th century, it was the preferred form. The herb is widely used in French cuisine but not as well known in the United States. Sorrel Recipes: 50 Things To Do With Fresh Sorrel Garden sorrel ( Rumex acetosa ) is commonly cultivated in French vegetable patches, and the season is just beginning. Sorrel, like many early-spring greens, is a tonic after so many months of eating roots and preserved meats. French sorrel can be started from seed sown in the garden in early spring. Sorrel in combination with other herbs can cause upset stomach and occasionally an allergic skin rash. In fact, the word “sorrel” comes from the Germanic word “ sur” and the old French word “ surele ,” both meaning “sour.” • Fresh Sorrel Sauce for Fish -Advertisement-Sorrel in the Kitchen. As sorrel grows, it will develop seed stalks. Seed stalks will result in reduced quantities of useable quality leaves.

Learn how to grow sorrel and add a citrus touch to your culinary herb garden.

It’s tang — I call it “lemonade in a leaf” — comes from oxalic acid, the same thing that make its cousin rhubarb taste the way it does. Before the French, evidence of sorrel consumption can be found in ancient Egypt, Greece and Rome, where the herb was used to add acidity to rich, heavy foods, much like we do today. It is very high in Vitamin C and reasonably high in iron. In larger doses, sorrel can cause damage to the kidneys , liver , and digestive organs. It is a sturdy, easy-to-grow leafy plant that comes back year after year, and belongs to the same botanical family as rhubarb and buckwheat, which is always fun to know. The tart, lemony flavor of both French and garden sorrels is due to the presence of oxalic acid. Sorrel is also called sour dock and is a perennial herb that grows wild in many parts of the world. Despite the difference, their uses are very similar: both are great in egg, fish or potato dishes, and both make a distinctive soup. Sorrel – well, to me it tastes lemony, but some describe it more as an acid zing. Sow seed about one inch deep. It prefers a full sun location in rich, moist soil.