Growing wild in grassland habitats, sorrel has long been cultivated as a garden herb and leafy green vegetable. It’s a member of the Polygonaceae family of flowering plants, which include foods such as buckwheat and rhubarb.

In older times, sorrel was also used as medicine. The leaves contain oxalic acid, which provides both the tart flavor and medicinal properties (respiratory tract and bacterial infections, diuretic).

Sorrel used to be consumed widely as both herb and vegetable, but has fallen out of style. Some recipes still use it in a sauce for lamb, sweetbreads or veal. Occasionally a chef will offer sorrel soup.

But it’s time to revisit sorrel at home. Both the stems and leaves can be eaten, raw or cooked.

Depending on your farmer’s market or produce store, you can find:

 
Or, you can plant sorrel in your garden: It’s a perennial that will bloom for years. It grows well in containers, too.
 
WAYS TO USE SORREL

Since it can be used as a herb or a vegetable, you’ve got a lot of flexibility when cooking with sorrel.

In addition to classic uses, think of it especially with dairy, duck, goose and pork, where its acidity counters the fattiness. For the same reason, it goes well with stronger fish. Try sorrel in a side, a sauce or a plate garnish.

Sorrel recipes from Mariquita Farms, a grower of sorrel, include:

 
Also use sorrel in your own recipes for:

A field of sorrel. Photo courtesy Mariquita Farms.

 
If we’ve overlooked your favorite use for sorrel, please let us know!