Sorrel, with its distinctive citrus-like flavor, has been a valued herb and leafy green for centuries, adding a zesty kick to a wide range of dishes. While the arrow-shaped or heart-shaped leaves are the most recognizable and frequently used part, many people are unaware that other components of the plant can also be safely consumed. Understanding the different edible parts and how to properly prepare them is key to fully appreciating this versatile plant.
The Primary Edible Part: Sorrel Leaves
The most commonly harvested and eaten part of the sorrel plant is its leaves. The leaves are known for their bright, acidic, and lemony taste, which comes from the plant's oxalic acid content. The taste can vary slightly depending on the specific variety and the leaf's maturity. Young, fresh leaves tend to have a milder, more delicate flavor, making them perfect for raw applications like salads. As the plant matures, the leaves can become tougher and more intensely flavored. When cooked, the leaves wilt quickly and their tartness mellows considerably, making them ideal for soups and sauces.
- Garden Sorrel (Common Sorrel): Features large, arrow-shaped leaves with a potent lemony tang.
- French Sorrel: Has smaller, shield-shaped leaves with a milder, less acidic flavor.
- Red-Veined Sorrel: Offers a more subtle tang and is often used as a garnish or for its striking visual appeal in salads.
Beyond the Leaves: Edible Stems and Flowers
While the leaves steal the spotlight, other parts of the sorrel plant are also edible. The edibility of stems and flowers is particularly true for wood sorrel (of the Oxalis genus) and common sorrel varieties.
- Stems: The stems of many sorrel varieties are edible, especially when they are young and tender. They possess a similar tart flavor to the leaves. Some foragers even consider the thin, delicate stems of wood sorrel to be the tastiest part.
- Flowers: The delicate flowers of sorrel plants are also edible and make for a beautiful, flavorful garnish for salads, desserts, and cocktails. They add a mild, citrusy note and an elegant touch to any dish.
What About the Root? (Wood Sorrel Only)
For certain species of wood sorrel, the plant produces tubers or root structures that are also edible. These can be eaten raw or cooked, much like other root vegetables. However, it is important to note that this applies primarily to specific Oxalis species and not to the more common garden sorrels. Proper identification is crucial if foraging for these tubers.
Different Sorrel Varieties: What's Edible?
| Variety | Edible Parts | Primary Flavor | Best Culinary Uses |
|---|---|---|---|
| Common (Garden) Sorrel (Rumex acetosa) | Leaves, stems, flowers | Potent, lemony, tart | Soups (like sorrel soup), sauces (for fish), cooked greens |
| French Sorrel (Rumex scutatus) | Leaves | Milder, apple-like tang | Raw in salads, pestos, creamy dressings |
| Red-Veined Sorrel (Rumex sanguineus) | Leaves, stems (less common) | Subtly tart | Salad garnish, mixed green salads |
| Wood Sorrel (Oxalis) | Leaves, stems, flowers, tubers | Tangy, bright, lemony | Raw trailside snack, salads, herbal tea, garnishes |
Important Considerations Before Eating Sorrel
The sour taste of sorrel comes from its oxalic acid content, a naturally occurring compound also found in other foods like spinach and rhubarb. While generally safe for most people in moderate amounts, excessive consumption can be harmful, particularly for individuals prone to kidney stones, gout, or rheumatism.
- Eat in Moderation: Sorrel should be enjoyed as a culinary highlight rather than the bulk of a meal. A little goes a long way to add a distinctive flavor.
- Consult a Doctor: If you have concerns about kidney health or other conditions affected by oxalic acid, it is best to consult a healthcare professional before incorporating sorrel into your diet regularly.
- Foraging Safely: If foraging for wild sorrel, ensure you correctly identify the plant. Some lookalikes are not edible. The RHS provides guidance on how to grow sorrel safely in your garden.
How to Prepare Sorrel for Cooking
Proper preparation ensures the best flavor and texture from your sorrel.
- Wash thoroughly: Rinse the leaves, stems, and flowers under cool water to remove any dirt or debris.
- Separate leaves and stems: For some recipes, particularly those where a delicate texture is desired, you may want to separate the leaves from the thicker stems and central vein.
- Use it raw: For a fresh, zesty flavor, simply chop the leaves and add them to salads, sandwiches, or dips.
- Cook lightly: To mellow the flavor for soups or sauces, cook the sorrel briefly. Like spinach, it wilts quickly, so it should be added towards the end of the cooking process. You can find a classic recipe for fish with sorrel sauce here: BBC Food.
- Pair with cream: The natural acidity of sorrel pairs wonderfully with creamy bases like yogurt, sour cream, or crème fraîche, which helps to balance its tartness.
Conclusion
So, what part of sorrel do you eat? For most cultivated varieties, the answer includes the leaves, and often the stems and flowers as well. For the wild-growing wood sorrel, the edible parts can also extend to the tubers. The key is to enjoy this flavorful herb in moderation due to its oxalic acid content and to prepare it in a way that best suits your desired flavor profile. Whether raw or cooked, sorrel offers a unique, lemony tang that can elevate countless dishes and make it a worthwhile addition to your culinary repertoire.
