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Rumex acetosa
Also known as English Sorrel, Common Sorrel or Large Leaf Sorrel, Garden Sorrel is a perennial plant that produces long, pointed leaves which for centuries have been used as a spring green in salad mixes and as an herb or flavoring for soups and stews. Leaves have a unique, sour or tart flavor that complements sweet and savory greens and adds an extra punch when used to flavor other dishes. Like rhubarb, Sorrel's tart flavor is owed to the presence of oxalic acid in the leaves. While few studies have been conducted to quantify the content of this compound in sorrel, one could assume based on the long history of this plant as a human food source that moderate consumption (as a garnish or seasoning, for ... More
Rumex acetosa
Also known as English Sorrel, Common Sorrel or Large Leaf Sorrel, Garden Sorrel is a perennial plant that produces long, pointed leaves which for centuries have been used as a spring green in salad mixes and as an herb or flavoring for soups and stews. Leaves have a unique, sour or tart flavor that complements sweet and savory greens and adds an extra punch when used to flavor other dishes. Like rhubarb, Sorrel's tart flavor is owed to the presence of oxalic acid in the leaves. While few studies have been conducted to quantify the content of this compound in sorrel, one could assume based on the long history of this plant as a human food source that moderate consumption (as a garnish or seasoning, for example) is likely safe. Cautious gardeners may wish to parboil the leaves if this is of special concern. Nevertheless, we particularly enjoy the carefree nature of this long-lived perennial plant and appreciate that harvest is as simple as walking outside and snipping a few leaves. Perennial to zone 5. Each packet contains a minimum of 250 seeds.
Rumex acetosa
Also known as English Sorrel, Common Sorrel or Large Leaf Sorrel, Garden Sorrel is a perennial plant that produces long, pointed leaves which for centuries have been used as a spring green in salad mixes and as an herb or flavoring for soups and stews. Leaves have a unique, sour or tart flavor that complements sweet and savory greens and adds an extra punch when used to flavor other dishes. Like rhubarb, Sorrel's tart flavor is owed to the presence of oxalic... read more
Rumex acetosa
Also known as English Sorrel, Common Sorrel or Large Leaf Sorrel, Garden Sorrel is a perennial plant that produces long, pointed leaves which for centuries have been used as a spring green in salad mixes and as an herb or flavoring for soups and stews. Leaves have a unique, sour or tart flavor that complements sweet and savory greens and adds an extra punch when used to flavor other dishes. Like rhubarb, Sorrel's tart flavor is owed to the presence of oxalic acid in the leaves. While few studies have been conducted to quantify the content of this compound in sorrel, one could assume based on the long history of this plant as a human food source that moderate consumption (as a garnish or seasoning, for example) is likely safe. Cautious gardeners may wish to parboil the leaves if this is of special concern. Nevertheless, we particularly enjoy the carefree nature of this long-lived perennial plant and appreciate that harvest is as simple as walking outside and snipping a few leaves. Perennial to zone 5. Each packet contains a minimum of 250 seeds.
