Sorrel herb and Sorrel leaf

Sorrel is a native plant of Europe, Asia and North America. It has naturalized in many countries throughout the world on rich, damp, loamy, acid soils. The generic name, Rumex, comes from the Latin rumo 'I suck'. Apparently, Roman soldiers sucked the leaves to relieve thirst, and their doctors used them as a diuretic. The name sorrel comes from the old French word 'surelle' meaning 'sour'. The Tudors considered the herb to be one of the best English vegetables; Henry VIII held it in great esteem. In Lapland, sorrel juice has been used instead of rennet to curdle milk.

Species

Rumex acetosa

Sorrel

Also known as Broad Leafed, Common Sorrel, Garden Sorrel, Meadow Sorrel, and confusingly (see below), French Sorrel. Hardy perennial. Ht 60- 120cm (2-4ft), spread 30cm (1ft). The flowers are small, dull and inconspicuous; color greenish, turning reddish brown as the fruit ripens. The mid-green leaves are lanced shaped with 2 basal lobes pointing backwards.

Rumex acetosella

Sheep's Sorrel

Hardy perennial. Ht 15-30cm (6-12in), spread indefinite (can be very invasive). The flowers are small, dull and inconspicuous; color greenish, turning brown as the fruit ripens. The mid-green leaves are shaped like a barbed spear. It grows wild on heaths and in grassy places, but is rarely found on chalky soil.

Rumex scutatus

Buckler leaf sorrel

Also known as French Sorrel.  Hardy perennial. Ht 15- 45cm (6-18in), spread 60cm (24in). The flowers are small, dull and inconspicuous; color greenish, turning brown as the fruit ripens. The mid-green leaves are shaped like squat shields.

Cultivation

Propagation

Seed

For an early crop start off under protection in early spring. Sow into prepared seed or plug trays, using the bark, peat compost and covering the seeds with Perlite. Germination is fairly quick, 10-20 days without extra heat. When the seedlings are large enough and the soil has started to warm up, plant out 30cm (12in) apart.

Division

Sorrel is easy to divide and it is a good idea to divide broad leaf sorrel every other year to keep the leaves succulent. Autumn is the best time to do this, replanting in a prepared site.

Pests and Diseases

Wood pigeons, slugs and occasionally leaf miners attack sorrel, but should cause no problems with established plants. Remove the effected leaves, and put out traps for the slugs.

Maintenance

Spring: Sow seed, under protection, in early spring and outdoors from mid-spring.

Summer: Cut off flowers to maintain leaf production and prevent self-seeding. In a hot summer, water regularly to keep the leaves succulent.

Autumn: Divide established plants.

Winter: Fully hardy.

Garden cultivation

This perennial herb likes a rich acid soil which retains moisture in full sun to partial shade. Sow the seeds in late spring into a prepared site. When germinated, thin seedlings out to a distance of 7.5cm (3in) and finally to a distance of 30cm (12in) apart. Can be grown under cloches to provide leaf throughout the year. The plant tends to run to seed quickly so, to keep the leaves fresh and succulent, remove flower heads as they appear. In really warm summers or generally warm climates, sorrel leaves tend to become bitter as the season progresses. Mulch will keep the soil cooler and, once the season cools down, the flavor will improve. Grow buckler leaf sorrel with its smaller leaf, as it is less susceptible. If sorrel is causing a problem in your garden simply add some lime to eradicate it. It may need a few applications.

Harvesting

Pick young leaves throughout the growing season for fresh use and for freezing. Sorrel does not dry well.

Container growing

The buckler variety makes a good low-growing pot plant. Use the bark, peat mix of compost (see p.591), and make sure the container has room for the plant to spread. It is a very useful culinary herb, so for those with a small garden or who live on a chalk soil this makes an ideal container plant. Remember to keep cutting off flowers to keep leaves tender. Water well in the growing season, and feed with liquid fertilizer, especially if you are picking a lot.

Culinary

This is an excellent herb with which to experiment. Use sparingly in soups, omelettes, fish sauces, and with poultry and pork. It is useful for tenderizing meat. Wrap it around steaks or add pounded leaf to a marinade. Fat leaves raw in salads, especially the buckler leaf sorrel, but reduce the vinegar or lemon in any accompanying dressing to compensate for the increased acidity. Cook like spinach, changing the cooking water once to reduce acidity.

A green sauce

Wash a handful each of sorrel and lettuce leaves and a handful of watercress. Cook in a little water with a whole peeled onion until tender. Remove onion and discard. Allow the (mushy) leaves to cool then add 1 tablespoon (15ml) of olive oil, 1 tablespoon (15ml) of wine vinegar, pepper and salt. Stir until creamy. Serve with fish or cold poultry.

Sorrel and Lettuce Soup

Serves 4

100g (4oz) sorrel

100g (4oz) lettuce

100g (4oz) potatoes, peeled and sliced

50g (2oz) French parsley

50g (2oz) butter

600ml (1 pint) chicken stock

4 tablespoons thin cream.

Wash the sorrel, lettuce and French parsley, pat dry and roughly chop. Heat the butter in a heavy pan and add the sorrel, lettuce, and parsley. Stew very gently for about 5 minutes, and then add the potato. Mix all together, pour over the heated stock, and simmer covered for 25 minutes. Put in a liquidizer, or, if you are a purist, through a coarse food mill. Return to the pan and heat gently (do not boil). Swirl in some cream just before serving.

Other uses

Sorrel is a good dye plant; with an alum mordant it makes a yellow or green dye. Use juice of the leaf to remove rust, mould and ink stains from linen, wicker and silver.

Medicinal

Sorrel is considered to have blood cleansing and blood improving qualities in a similar way to spinach, which improves the hemoglobin content of the blood. It also contains vitamin C. A leaf may be used in a poultice to treat certain skin complaints, including acne.