Sorrel

Sorrel (Rumex acetosa) is a leafy, spinach-like perennial with a sharp, lemony tartness from the oxalic acid in its leaves. One of the earliest greens up in spring, it's a favorite for adding a bright, sour edge to soups and sauces long before most other garden vegetables are ready.

Growing Sorrel

Sorrel is one of the first perennial greens to emerge in spring and stays productive through much of the growing season if flower stalks are removed as they appear, which also keeps the leaves from toughening. It tolerates a range of soil and light conditions and, once established, returns reliably year after year with very little care.

Culinary Uses

Sorrel's tart, lemony bite makes an excellent base for classic sorrel soup, and it can stand in for lemon or vinegar's acidity in sauces meant to accompany fish. Cooking mutes its bright green color to a duller olive shade and mellows some of its sharpness, so many recipes add a portion of fresh, uncooked sorrel at the end to keep some of the tang.