Sorrel

Rumex spp.

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

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Sorrel

The leaves have a refreshing, slightly bitter spinach-like taste and can be eaten puréed as a vegetable in their own left, though since they contain oxalic acid should not be eaten in large quantities. Only available fresh, sorrel when used as a herb will make an excellent addition to salads, and can also be used as a flavouring for soups and omelettes and sauces. Sorrel should be cooked for the shortest time possible to preserve its flavour. Don’t cook it in an iron pan as this will make it go black.