Sorrel (Rumex acetosa), also called common sorrel or garden sorrel, is a perennial herbaceous plantused as an herb, in soups, and as a salad green. In some regions, it is also known as spinach dock and narrow-leaved dock.
Sorrel is native to Eurasia and thrives in temperate grassland habitats, where it is both foraged wild and cultivated in gardens. The plant features arrow-shaped leaves and grows in clumps, producing reddish-green flowers on tall, slender stems.
Sorrel is valued primarily for its distinctive acidic flavor, which is due to its high oxalic acid content. The leaves impart a sharp, lemony taste with grassy and tart undertones. Younger leaves tend to be milder and more tender, while mature leaves develop a more pronounced sourness and tougher texture.
Sorrel has a long history of use in European cuisines, particularly in French and Eastern European cooking. It is commonly used fresh in salads or as a primary ingredient in traditional soups such as French soupe à l’oseille and Eastern European green borscht. Sorrel can also be puréed into sauces for fish, combined into omelets, or incorporated into savory pastries. Its acidity is often used to balance creamy dairy ingredients like cream or yogurt. Due to its oxalic acid content, sorrel is usually eaten in moderation and cooked briefly to mellow its flavor.
