Sorrel is a perennial herb and leafy green used in traditional medicine and cooking for centuries. It belongs to the Polygonaceae family, which also includes buckwheat and rhubarb. The most notable characteristic of sorrel is its distinctive, bright, and sharp lemon-like flavor. This herb has long been valued for the unique acidic tang it brings to many dishes. Its culinary history can be traced back to ancient Roman and Egyptian uses as an acidulant for rich foods.
Identifying Sorrel Varieties and Flavor Profile
The common culinary sorrels are classified within the Rumex genus, often called “sour docks” due to their characteristic flavor. The three primary varieties are Garden Sorrel (Rumex acetosa), French Sorrel (Rumex scutatus), and Red-Veined Sorrel (Rumex sanguineus).
Garden Sorrel, or common sorrel, grows to about two feet tall and produces large, arrow-shaped leaves with a strong, pronounced lemony flavor. French Sorrel is a lower-growing plant with smaller, shield-shaped leaves. Many prefer French Sorrel because it is less acidic and possesses a slightly milder taste than the common variety.
Red-Veined Sorrel is valued for its appearance, displaying slim green leaves that feature striking, deep red veins. The intense, acidic flavor in all sorrel varieties comes from naturally occurring oxalic acid present in the leaves. The name “sorrel” is derived from Germanic and Old French words meaning “sour,” reflecting this chemical composition.
Culinary Applications and Uses
Sorrel can be used in both raw and cooked forms to introduce a bright, acidic counterpoint to a dish. Young, tender leaves are often used raw in mixed green salads, providing a citrusy kick. Due to its strong flavor, it is best mixed with other greens to prevent the taste from being too intense.
When cooked, the leaves quickly wilt down, much like spinach, and are frequently used to create sauces and soups. The classic French preparation, soupe à l’oseille, is a cream of sorrel soup that highlights the herb’s unique character. Sorrel is also commonly puréed to form the base of vibrant green sauces that pair well with fish and egg dishes.
As a natural acidulant, sorrel pairs well with rich, fatty foods, acting much like a squeeze of lemon juice. It is frequently combined with oily fish like salmon, creamy cheeses, or incorporated into cream sauces to cut through richness and provide balance. It can also be added to pestos, pasta dishes, or used to wrap beef or fish before grilling.
Basic Cultivation and Harvesting
Sorrel is a hardy, cool-season perennial that is relatively easy to grow and is often one of the first crops ready for harvest in the spring. The plant prefers full sun to partial shade and thrives in moisture-retentive, humus-rich soil that drains well. Although it is a perennial, many gardeners replace plants every few years to maintain top productivity.
To ensure a continuous supply of tender and flavorful leaves, harvest them when they are young, typically four to five inches long. Older leaves can become tougher and more spicy, making younger growth preferable for consumption. The best practice is to employ a cut-and-come-again method, gathering the outer leaves as needed throughout the growing season.
Sorrel tends to send up flower stalks, which signals the end of the best leaf production as the plant focuses energy on seeding. To encourage the plant to produce more leaves, cut off the flower stalks immediately as they appear. This technique helps prolong the period of tender leaf growth and prevents aggressive self-seeding.