Sorrel (Rumex acetosa), also called common sorrel or garden sorrel, is a perennial herbaceous plant in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock ('dock' being a common name for the genus Rumex).
Common sorrel has been cultivated for centuries. The leaves are edible when young but toughen with age; they may be puréed in soups and sauces or added to salad. The plant has a distinct sharp, sour taste. It contains oxalic acid, which can be poisonous in high quantities.
\"Escalope de saumon à l'oseille\" (salmon escalope in sorrel sauce), invented in 1962 by the Troisgros brothers, is an emblematic dish of the French nouvelle cuisine. French cuisine traditionally cooks fish with sorrel because its acidity dissolves thin fish bones.
In the Caribbean, the roselle flower commonly made into sweet drinks is known as \"sorrel\", but this plant from Western Africa is actually a form of hibiscus unrelated to the Eurasian sorrel herb.
Certain plants and foods share a similar name but are unrelated. For example, wood sorrel is a type of edible weed found throughout North America. Similarly, in Jamaica, the term sorrel refers to roselle, a type of hibiscus plant.
Furthermore, in one study in rats with leukemia, a mixture containing sorrel extract and other ingredients like greater burdock, slippery elm, and Chinese rhubarb prevented weight loss and improved white blood cell levels (11).
Yet, some people may be allergic to sorrel. If you experience any adverse symptoms after eating it or are allergic to other plants in the same family, such as rhubarb, buckwheat, and knotweed, you may need to avoid it.
However, rather than eliminating oxalate-rich foods like sorrel from your diet, try to increase your intake of calcium, limit your salt consumption, and drink plenty of water to help prevent calcium oxalate kidney stones (20, 21, 22). 59ce067264