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Rumex stenophyllus Ledeb.
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Rumex stenophyllus Ledeb.
Common sorrel or garden sorrel (Rumex acetosa), often simply called sorrel, is a perennial herb that is cultivated as a garden herb or leaf vegetable (pot herb). Other names for sorrel include spinach dock and narrow-leaved dock.
This name can be confused with the hibiscus calyces or Hibiscus Tea and the drink made from this plant is also called Sorrel.
Sorrel is a slender plant about 60 cm high, with roots that run deep into the ground, as well as juicy stems and edible, oblong leaves. The lower leaves are 7 to 15 cm in length, slightly arrow-shaped at the base, with very long petioles. The upper ones are sessile, and frequently become crimson. The leaves are eaten by the larvae of several species of Lepidoptera (butterfly and moth) including the blood-vein moth.
Common sorrel has been cultivated for centuries. The leaves may be puréed in soups and sauces or added to salads; they have a flavour that is similar to kiwifruit or sour wild strawberries. The plant's sharp taste is due to oxalic acid, which is a poison. In small quantities sorrel is harmless; in large quantities it can be fatal.
In northern Nigeria, sorrel is known as yakuwa or sure (pronounced suuray) in Hausa or karassu in Kanuri. It is also used in stews usually in addition to spinach. In some Hausa communities, it is steamed and made into salad using kuli-kuli (traditional roasted peanut cakes with oil extracted), salt, pepper, onion and tomatoes. The recipe varies according to different levels of household income. A drink called solo is made from a decoction of the plant calyx.
In Romania, wild or garden sorrel, known as măcriş or ştevie, is used to make sour soups, stewed with spinach, added fresh to lettuce and spinach in salads or over open sandwiches.
In Jamaica it is boiled, sweetened and white rum may be added to make a traditional Christmas drink.
In Russia and Ukraine it is called shchavel' (щавель) and is used to make soup called green borsch. It is used as a soup ingredient in other countries, too (e.g., Lithuania, where it is known as rūgštynė).
In Hungary the plant and its leaves is known as sóska (/ʃoːʃkɔ/ or "SHO-sh-kaw"). It is called kuzu kkulağı ('lamb's ear') in Turkish. In Polish it is called szczaw (pronounced /ʂʈʂaf/).
In Croatia and Bulgaria is used for soups or with mashed potatoes, or as part of a traditional dish containing eel and other green herbs.
In rural Greece it is used with spinach, leeks, and chard in spanakopita.
In the Flemish speaking part of Belgium it is called "zurkel" and canned pureed sorrel is mixed with mashed potatoes and eaten with sausages, meatballs or fried bacon, as a traditional winter dish.
In Vietnam it is called Rau Chua and is used to added fresh to lettuce and in salads for Bánh Xēo.
In Portugal, it's called "azeda" (sour), and is usually chewed raw.
In India, the leaves are called chukkakura in Telugu and are used in making delicious recipes.Chukkakura pappu soup made with yellow lentils [Also called toor dal in India]
In Albania it is called lëpjeta, the leaves are simmered and served cold marinated in olive oil, it is used in soups, and even as an ingredient for filling byrek pies ( byrek me lakra ).
This name can be confused with the hibiscus calyces or Hibiscus Tea.
Several subspecies have been named; not all are cultivated: