The “vinagre plant” is commonly known as Common Sorrel (Rumex acetosa), a perennial herb cherished for its distinctly tart, lemony flavor. This plant has been cultivated for centuries and is a member of the Polygonaceae family, which also includes rhubarb. Its common name, “sorrel,” is derived from the Old French word “surele,” reflecting its sour taste.
Identifying the Vinagre Plant
Common Sorrel is recognized by its bright green, arrow-shaped (sagittate) leaves, forming a basal rosette. It typically grows as a slender herbaceous perennial, reaching 1 to 2 feet (30-60 cm) tall.
Mature plants send up tall, often reddish stems. Small, inconspicuous greenish to purplish flowers develop in whorled spikes along these stems in early summer. These flowers are dioecious, meaning individual plants bear either male or female flowers. Common Sorrel is native to Europe and Asia, introduced to North America, and thrives in grasslands, meadows, and woodland edges.
Cultivating Vinagre Plant
Common Sorrel prefers full sun to partial shade, with at least 4 to 6 hours of direct sunlight daily. In hotter climates, afternoon shade protects the plant from intense sun and prevents bolting.
It thrives in well-drained, fertile soil that is consistently moist. The ideal soil pH is slightly acidic to neutral, typically ranging from 5.5 to 6.8. Incorporating organic matter, like compost, before planting enhances leaf production.
Consistent watering promotes lush, tender leaves, especially during dry periods. The soil should be kept evenly moist but not waterlogged, as excessive moisture can lead to root rot. Aim for about an inch of water per week, adjusting based on rainfall and temperature. It is hardy in USDA hardiness zones 3 to 7. It can be propagated from seed or by dividing mature plants in spring or autumn. Regular harvesting of outer leaves encourages new growth, and cutting back flowering stems extends the harvest season.
Uses and Benefits of Vinagre Plant
Common Sorrel’s tart, lemony flavor makes it a versatile culinary herb. Young leaves are prized for their flavor and used raw in salads, adding a zesty kick. Its tartness can reduce the need for vinegar or lemon juice in salad dressings.
Beyond salads, Common Sorrel is widely used in cooked dishes. It can be puréed into soups, sauces, and omelets, lending an acidic note. In French cuisine, it is often paired with fish, as its acidity helps dissolve thin fish bones. Historically, sorrel was a staple green in medieval cooking, valued for its high vitamin C content, which helped prevent scurvy.
Important Considerations
Common Sorrel contains oxalic acid, which gives the plant its sour taste. While generally safe in culinary quantities, large amounts of oxalic acid can interfere with calcium absorption. Cooking can reduce oxalic acid content.
Individuals with certain health conditions should use caution or avoid large quantities of sorrel. Those with a history of kidney stones, gout, rheumatism, or arthritis may find their conditions aggravated by high intake due to the oxalic acid. In the garden, Common Sorrel is robust with few serious pest or disease issues, though slugs and aphids can be a concern. The plant can self-seed and spread through rhizomes, which some gardeners might find aggressive.