Herb, Sorrel

There are several species of Sorrel, all are perennials, some are delightful culinary greens, some can be used for animal fodder, a few are aggressive, invasive weeds. The two Sorrels most commonly offered for culinary purposes are the Garden Sorrel, Rumex acetosa, and the French Sorrel, Rumex scutatus. Harvesting History sells the French Sorrel.

Both of the culinary sorrels produce young leaves with a strong lemony flavor. The lemony tang comes from the presence of oxalic acid. The leaves of the French Sorrel are thicker, more fleshy, than the Garden Sorrel making it a better culinary choice. These Sorrels are not to be confused with a plant known as Caribbean Sorrel – Hibiscus sabdariffa which is used to make a holiday beverage known as the favorite Christmas drink of Jamaica.

Sorrel was a very popular herb in Europe and the British Isles for centuries. The court of King Henry VIII knew the plant and used it frequently. Sorrel Soup was a mainstay of English cuisine. Americans used it regularly in their soups and sauces. Centuries ago it was always paired with spinach in dishes or pureed into cream soups. The ability of the leaves to dissolve in heated liquids made it an ideal flavoring agent. The lemony tang often intensified the flavors of other ingredients.

Sometime during the 20th century it disappeared from European and American cuisine, but now is enjoying a modest comeback. The disappearance can probably be attributed to the availability of fresh, young Sorrel leaves. The young leaves possess the vibrant lemony flavor. Older Sorrel leaves are bitter and unpleasant.