Past Herb of the Months

December 2009 Herb of the Month - Sorrel
Rumex acetosa

The most common sorrel grown here in Australia is Garden sorrel rumex acetosa sometimes labeled as French sorrel. It is a perennial with broad lance shaped bright green leaves and grows to about 90cm high. Sorrel is native to Europe and Asia and has naturalised in many countries. It has been used as a potherb for centuries with mentions of it for consumption as far back as 200BC. The soldiers of the Roman empire took sorrel leaves to ward off scurvy, the leaves being high in vitamin C.

Sorrel likes to grow in sun through to semi – shade. It will tolerate most soils although it does prefer moist fertile soils that are slightly acidic.

The tart, lemony leaves can be pulled from the base of the plant by hand, discard the stem and use the leaves to flavour soups, sauces and salads. Sorrel leaves partner well with avocado in a salad or on a sandwich. Add some shredded leaves to scrambled eggs, omelets and frittata. Quinoa salad loves the tangy addition of sorrel as do seafood and tomato dishes. Stir finely shredded sorrel through a basic white sauce to give a real zing to vegetables. Don’t cook sorrel in aluminum pans (the oxalic acid reacts and gives it a metallic taste.

The French people love sorrel and use it in their soups and sauces they prefer to use the true French sorrel or buckler leaf sorrel Rumex scutatus. It is a low growing plant with oblong, shield-shaped leaves. The flavour has more zing than garden sorrel.

Sheep sorrel Rumex acetosella is another sorrel that is easy to grow. It is also a perennial with a creeping habit, with lance shaped leaves 5-8cm long. This sorrel also has a bit more zing than garden sorrel although not as much as buckler leaf sorrel. The bite size leaves are great to add to a salad. Sheep sorrel is one of the four herbs in the Essiac formula that Renee Caisse used in a cancer treatment. It has a diuretic action and can be used to remove excess fluid from the body, and as a tonic for the urinary tract and kidneys.

Sorrel contains iron, vitamin A, vitamin C, some calcium, phosphorus, potassium and magnesium. It is astringent, cooling and diuretic. A tea from the leaves can be used to lower a fever and a poultice will help ease itchy skin conditions.

Contra-indication: High in oxalates, sorrel leaves should be avoided if prone to kidney stones or arthritis.

Sorrel Soup

250g sorrel roughly chopped 2 tbsp butter 4 cups chicken stock ½ cup sour cream 1 tbsp plain flour

In a saucepan melt butter and sauté sorrel until wilted. Add the chicken stock and bring to the boil simmer for 5 min. Mix the sour cream and flour in a small bowl until well combined. Remove sorrel and stock from heat, cool slightly and liquidize in a blender. Pour back into the saucepan, bring back up to boil, add the mixed sour cream and flour, mix well and serve.

Garnish with finely chopped parsley and serve with crusty bread.

Past Herb of the Months

December 2009 Herb of the Month - Sorrel Rumex acetosa

Sorrel Soup

December 2009 Herb of the Month - Sorrel
Rumex acetosa