Leaves

Basal leaves are arrow-shaped, and 7 to 10 cm long, with long petioles. Leaves on the flower stems are smaller and sessile, with their arrow “tails” wrapped around the stem. All the leaves taste sour, like green apple peel.

Flowers

Whorled spikes of red flowers which bloom in early summer, become darker almost purple over time. The plant is dioecious, with male and female flowers on different plants. When still young, the flowers also taste sour.

Seeds

Tiny, red winged seeds that are carried easily on the wind.

Stem

Fruit

Taste

Green apple peel, or lemon juice

Frequency & law

Common and not restricted

Possible confusion

The leaves are a similar shape to bindweed “Convolvulus arvensis”, but this grows as a sprawling, long plant whereas sorrel grows as a rosette. The biggest danger for anyone looking for sorrel, is that you get impatient and start trying leaves that look a bit like sorrel’s description. Young Arum leaves can look quite similar if you’ve never seen sorrel before, but even the tiniest taste of Arum can cause great discomfort. Please compare the pictures here first, and as always if you’re not 100% sure, don’t put it in your mouth!

Habitat

Meadows, by streams and in open places in woodland. Often found as a weed of acid soils. Most of Europe and Asia. Introduced to North America.

How to harvest

Sorrel leaves contain quite high levels of oxalic acid, which is what gives it the green apple peel flavour, it is alright to eat in small quantities; Anyone with rheumatism, arthritis, gout, kidney stones, hyperacidity, cystitis or interstitial cystitis should avoid eating it.

Cooking tips

n/a

Other uses

Apparently an infusion of the stems can be used as a polish for bamboo and wicker furniture and also for silver – another experiment begging to be tried.

Folklore