Hardy perennial salad herb with a tangy slightly lemony flavor and attractive shield shaped leaves. Milder than lemon sorrel and with a much smaller leaf and growth habit, although the clumps can actually spread over time to 1 metre wide. The individual leaves look prettier in salads than the lemon sorrel but provide less bulk. All sorrels can contain quite high levels of oxalic acid, so the leaves should not be eaten in large amounts since the oxalic acid can lock-up other nutrients in the food, especially calcium, causing mineral deficiencies. The oxalic acid content will be reduced if the plant is cooked, but those with rheumatism, arthritis, gout, kidney stones or hyperacidity are advised not to eat sorrel leaves.
All parts of sorrel are edible. The root can be cooked, and then dried and ground into a powder. The seeds can also be eaten raw or cooked, and also ground into a powder and mixed with other flours to make bread.
Enjoys full sun but will tolerate part shade, is frost hardy, low maintenance, and tolerates dry soil once established. Cut back seed head to encourage new leaves. 9cm pot. See also Lemon Sorrel, Blood Vein Sorrel, and Sheep's Sorrel.