Sorrel (Rumex acetosa)
Other names: mare's arrow, sourpuss, souranda, sorrel
Harm score: 1 (Natural substances)
Sour sorrel, also known as grasshopper arrowhead, sour sorrel, sourdough or sour sorrel, is a perennial plant that is characterised by its elongated, arrow-like leaf blades and specific sour taste. It is found almost all over the world, mostly in wet meadows, ditches and on the banks of watercourses. It is one of the earliest spring herbs and was therefore highly valued in the past for its high vitamin C content and various minerals.
Sorrel is mainly used in the kitchen, where it is used to prepare various soups, sauces, salads, as well as drinks and condiments. A traditional soup is, for example, the English green bar soup, which is made from young sorrel leaves, spinach and chives. In Czech cuisine, sorrel is part of potato soup. Young sorrel leaves can also be eaten raw in salads, they are tasty and add a distinctive sour flavour to the dish. Sorrel is also used to make beverages, where it acts as a refreshing and slightly acidic flavour boost. For example, lemonades with added sorrel are a popular summer refreshment. Due to its intense flavour, sorrel is also useful as a seasoning for marinades and sauces.
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