Sorrel

Rumex acetosa

  • COMMON NAMES

    Field Sorrel, Red Sorrel, Sangre de Toro, Sheep Sorrel, Sour Weed

  • PLANT FAMILY

    Polygonaceae

    The Umbel Family

  • NATIVE REGION

    Native the Middle East and Caucasus region

  • HABITAT

    Grows in shady woodlands with and moist soil

  • CULTIVATION

    Perennial

  • PARTS USED

    Leaf

PREPARATION

PROPERTIES: Oxalates & Polysaccharides

FLAVOR PROFILE: Bright, tart, and sour.

PAIRING: Citrus, fish, shellfish, poultry, or potatoes

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping teaspoon per cup of hot water.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz honey; or 1 cup herb per 1 cup honey for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz vinegar; or 1 cup herb per 1 cup vinegar for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz spirit; or 1 cup herb per 1 cup spirit for a 1:1 ratio.

  • Dries quickly, air dry and do not apply additional heat to retain delicate volatile oil.