Rumex acetosa (Polygonaceae)
Appearance:
The type of domestic sorrel popular as herb garden plants is the broad leafed or garden sorrel which grows to a meter tall with substantial 100mm wide leaves, the topmost of which leaves tend to droop down from the crown of the plant. The domestic version of sorrel is larger & more succulent than the wild versions of the northern hemisphere – both North The United States & Europe.
Usage:
Wrap steak in a sorrel leaf in order to tenderizer the meat or shred & crush in to a steak marinade. Sorrel is a nice substitute for vine leaves & has long been a popular base for Italian sorrel soup, made from both the wild & domestic versions.
Be cautious of giving sorrel in any form to gout sufferers – the high acidity of these herb garden plants will definitely exacerbate their gout & they won’t thank you for causing them pain.
Cultivation:
Sow sorrel yearly in spring for both the best results & the best flavor – proceed by sowing in drills in a damp well composted soil. Sorrel seems to enjoy growing where it gets a tiny shade in the work of the day, so try to position your sorrel bed accordingly.
Harvesting:
As the tangy flavor of the leaves is best prior to flowering; prune the flowers for an extended season of fresh tender sorrel leaves.
Sorrel is best harvested after a spell of chilled weather when the chilled roots help produce leaves of a much better flavor. This works well in even hot regions.