Europe & Mediterranean
Sorrel
Rumex acetosa.
Local / Regional Names
Oseille (French).
Countries / Cuisines
France, broader Europe.
Flavor & Aroma
Sharply sour, lemony, almost citrus-like despite being a leafy green rather than a fruit.
Culinary Uses
A soured leafy green used in soups and sauces, valued for its acidity.
Classic Dishes
French sorrel soup (soupe à l'oseille); sorrel sauce for fish.
Pairings
Cream, fish, eggs.
Timing
Add fresh, wilting quickly into a soup or sauce base near the end of cooking – prolonged cooking turns the vibrant green color a dull khaki.
Storage
Fresh keeps only a few days refrigerated; wilts quickly.
Substitutions
A combination of spinach and a good squeeze of lemon juice approximates both the texture and the tartness.
Cultural / History Notes
Contains oxalic acid at levels worth a brief food-safety note – a genuinely acidic leafy green rather than merely a herb with a sour flavor note, distinguishing it functionally from most other herbs in this reference.
Blend Cross-References
Not a blend component; used as a fresh leafy green/purée.
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