Herb & Spice Companion

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HERB & SPICE COMPANION

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SORREL

Rumex acetosa

Flavors: refreshing, tart, tangy,

citrus

Possibly derived from the old French word sur, or “sour,” sorrel’s unique tart-lemon

flavor and spinach-like texture are beloved in French cooking; they bring dimension

to rich, creamy foods. The distinct sour taste in raw sorrel comes from a chemical

called “oxalic acid,” which should not be consumed in large quantities; eat raw

leaves in moderation or cook sorrel with

other foods.

The two most widely used varieties

are garden sorrel (Rumex acetosa) and

French or buckler leaf sorrel (Rumex scu-

tatus). The former has long, oval leaves

and sharp flavor, while the French favor-

ite bears smaller, shield-shaped leaves

that are less sour and more smooth.

In the Garden

Technically perennials, sorrel plants tend to grow bitter as they age and with pro-

longed exposure to hot sun, so you might want to plant new sorrel each year for

optimal fresh flavor. Garden sorrel prefers cool, moist environments, while French

sorrel likes its home warmer and dry. Both varieties grow successfully in containers.

Size: Garden sorrel, 2 to 3 feet tall; French sorrel, up to 12 inches tall

Container: At least 6 inches deep

Light: Partial shade

Soil: Moist, fertile, well drained. Add compost or mulch to prevent weeds and retain

moisture.

Plant: Seeds, divided roots, or transplants

HEALTH BENEFITS

Sorrel has been used traditionally to

treat respiratory problems including

nasal congestion and bronchitis. Like

most other herbs, it’s also believed

to encourage healthy digestion and

serve as a mild diuretic.

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