The image, above, shows the full Sorrel plant (Rumexacetosa) growing on a wall, top left and on the ground,
bottom right. Also shown in a red-leafed form, bottom left. Also
shown are the seed heads, top centre and a close-up of a female
flower, top right..
| Common Name: Sorrel |
| Scientific Name: Rumex acetosa |
| Other Names: Common Sorrel, Spinach Dock and Ambada Bhaji |
| Family: Polygonaceae |
| Range: Most of Europe, including Britain, temperate Asia, N. America, Greenland |
Physical Characteristics
Rumex acetosa is a hardy Perennial plant, growing to 60cm (2 ft) by 30cm (1 ft) in size. It is hardy to zone 3 and is not frost tender. The plant is in leaf year round and it flowers from May to June and its seeds ripen from June to August. The flowers are dioecious (individual flowers are either male or female, but flowers of both sexes can be found on an individual plant) and are wind pollinated. The plant ins not self-fertile.
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| Edible Parts: Leaves, Root, Flowers, Seed |
 Edibility Rating: 4 
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 Known Hazards: Like many members of the Polygonaceae (including true rhubarb), Sorrel plants can contain high levels of oxalic acid (which is what gives the plant its acidic, lemony, flavour. It is fine to consume in small quantities, but should not be eaten in large amounts or at regular intervals as oxalic acid can make food nutrients, particularly calcium, unavailable to the human digestion, leading to mineral deficiencies. However, the oxalic acid levels are decreased if the plant is cooked before consuming. People with a tendency to gout, rheumatism, arthropathies, kidney stones or hyperacidity should take particular care if introducing this plant into their diet, as it could aggravate their condition.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Common Sorrel along with all the Common Sorrel containing recipes presented on this site, with 3 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Common Sorrel as a major wild food ingredient.
Sorrel, Rumex acetosa (also known as common sorrel, spinach dock and Ambada bhaji) is a perennial herb and a member of the Polygonacea (knotweed) family. It grows abundantly in the meadows of most of Europe and is also cultivated as a leaf vegetable. Common sorrel is a slender plant about 60 cm high, with juicy stems and leaves. he leaves are oblong, the lower ones being 7 to 15 cm in length, slightly arrow-shaped at the base, with very long petioles. The plant produces long spikes of purplish flowers and its roots run deeply in the ground.
Common sorrel has been cultivated for centuries, although its popularity has decreased considerably over time. The edible leaves have a flavour that is very similar to that of kiwifruit, or sour wild strawberries. Because of the mildly acidic taste, some say that it quenches thirst, and consider it helpful in boosting the appetite. The leaves may be added to salads to sharpen the taste. They are often puréed in soups and sauces and is the characteristic ingredient in shav. However, like most of its relatives the plant contains a fairly high concentration of oxalic acid and therefore should not be eaten in large quantities, especially if you have a rheumatic complaint.
Sorrel leaves can be eaten raw or cooked and they are pleasantly refreshing eaten on their own. They can be added raw to salads or they can be prepared as a potherb. However, they can be overpowering in quantity and are best added sparingly to a mixed salad. The leaves can be cooked down to a purée which can be used as a lemon substitute in pies and tarts. Sorrel meringue pie is very tasty. In mild weather, the leaves are available year round and can be used as a winter treat. The flowers can be cooked as a vegetable or they can be added to salads and soups as a garnish.
Sorrel roots are also edible. Once cooked they can be dried and ground into a powder to make noodles or the powder can be added to wheat flour as an adulterant. The seeds are edible, both raw and cooked. They can be ground to a powder and mixed with other flours to prepare bread. Though the seed is easy to harvest in quantity, it is small and rather fiddly to use. The leaves can be pressed to extract a juice which can be employed to curdle milk, giving the curds a lemony taste.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Common Sorrel as a major wild food ingredient.
Sorrel, Rumex acetosa (also known as common sorrel, spinach dock and Ambada bhaji) is a perennial herb and a member of the Polygonacea (knotweed) family. It grows abundantly in the meadows of most of Europe and is also cultivated as a leaf vegetable. Common sorrel is a slender plant about 60 cm high, with juicy stems and leaves. he leaves are oblong, the lower ones being 7 to 15 cm in length, slightly arrow-shaped at the base, with very long petioles. The plant produces long spikes of purplish flowers and its roots run deeply in the ground.
Common sorrel has been cultivated for centuries, although its popularity has decreased considerably over time. The edible leaves have a flavour that is very similar to that of kiwifruit, or sour wild strawberries. Because of the mildly acidic taste, some say that it quenches thirst, and consider it helpful in boosting the appetite. The leaves may be added to salads to sharpen the taste. They are often puréed in soups and sauces and is the characteristic ingredient in shav. However, like most of its relatives the plant contains a fairly high concentration of oxalic acid and therefore should not be eaten in large quantities, especially if you have a rheumatic complaint.
Sorrel leaves can be eaten raw or cooked and they are pleasantly refreshing eaten on their own. They can be added raw to salads or they can be prepared as a potherb. However, they can be overpowering in quantity and are best added sparingly to a mixed salad. The leaves can be cooked down to a purée which can be used as a lemon substitute in pies and tarts. Sorrel meringue pie is very tasty. In mild weather, the leaves are available year round and can be used as a winter treat. The flowers can be cooked as a vegetable or they can be added to salads and soups as a garnish.
Sorrel roots are also edible. Once cooked they can be dried and ground into a powder to make noodles or the powder can be added to wheat flour as an adulterant. The seeds are edible, both raw and cooked. They can be ground to a powder and mixed with other flours to prepare bread. Though the seed is easy to harvest in quantity, it is small and rather fiddly to use. The leaves can be pressed to extract a juice which can be employed to curdle milk, giving the curds a lemony taste.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Common Sorrel recipes on this site follows, (limited to 100 recipes per page). There are 3 recipes in total:
Page 1 of 1
| Nettle, Sorrel and Lentil Pâté Origin: Britain | Serviceberry Mini Tarts Origin: Canada | Springtime Wild Greens Salad Origin: Britain |
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