Botanical Name: Rumex acetosa
Some other names: Sorrel, Common Sorrel, English Sorrel, Spinach Dock, Narrow Leafed Dock.
How to Grow It
Garden sorrel is a tough perennial herb that forms clumps of long, arrow‑shaped leaves. In frost‑free areas it grows all year, and in colder regions it pushes through most of the year, only slowing or dying back during the harshest frosts.
It’s native to Europe and Asia but has naturalised around the world, thriving in temperate to subtropical climates. It grows in just about any soil, though it prefers moist, well‑drained spots. Its deep taproots make it drought‑tolerant, but the leaves can get a bit tough in dry conditions – give it water and they’ll be lush and tender again.
Sorrel will grow in full sun or part shade – I like to have a few plants in different spots and pick from whichever one has the most tender leaves. It does well in pots, but it will become pot‑bound quickly and needs dividing regularly.
Propagation is simple: once you have one plant, you’ll never need to buy another. Just dig up the clump, split it with a spade into smaller sections, and replant. Each piece will reshoot within weeks. In cooler climates, sorrel also self‑seeds freely – collect seed in autumn or let nature do the work.
Herbal & Nutrient Value
Sorrel is surprisingly nutritious for such an easy plant. It’s particularly high in vitamin C (supporting immunity and skin health) and also provides vitamin A, some B vitamins, calcium, potassium, iron, and sulphur.
Herbally, sorrel has been used for centuries as a spring tonic – its tangy leaves were one of the first sources of vitamin C after winter, helping to ward off scurvy. It’s also considered mildly diuretic (helping flush excess fluid) and digestive, with a sharpness that “wakes up” the appetite.
Traditional & Home Remedies
Sorrel Tea: Steep fresh leaves in boiling water 5–7 min; drunk as a cooling tonic.
Poultice: Crushed leaves applied to insect bites or rashes.
Spring Tonic: Sorrel leaves blended with nettles and spinach as a cleansing seasonal drink.
Cough Syrup Base: Sorrel juice historically added to honey for throat soothing.
Using It in the Kitchen
Sorrel has a bright, lemony tang that changes depending on the leaf. Young centre leaves are mild and tender, while the older outer leaves can be sharp – especially if grown in hot sun.
Use the young leaves fresh in salads and sandwiches – they add a mild citrusy note and a lovely texture. Older leaves can still be eaten fresh (if you like the tang) or added to soups, stir‑fries, omelettes, casseroles, and quiches, often with other greens to balance the flavour.
Because sorrel is almost always available, there’s rarely a need to preserve it – just pick it fresh whenever you need a handful.
Simple recipes ideas:
– Sorrel Salad – toss young leaves with lettuce, cucumber, and olive oil for a tangy salad.
– Sorrel Omelette – sauté chopped sorrel, fold into beaten eggs, and cook for a bright breakfast.
– Sorrel Soup – simmer sorrel leaves with potato, onion, and stock for a creamy, lemony soup.
– Sorrel Stir‑Fry Greens – fry chopped leaves with garlic at the end of cooking for a quick side.
– Sorrel & Cheese Quiche – fold chopped leaves into a quiche for a citrusy, herby lift.
Other Uses
Garden sorrel isn’t just for you – it’s great for the garden and the animals too. The leaves are happily eaten by chickens and livestock, and the clumps make excellent erosion control or border plants, shading out weeds.
Why it’s a survival plant:
Drought‑tolerant, shade‑friendly, easy to propagate, and producing nearly year‑round. If you like the flavour, you might also explore sheep sorrel (smaller, sharper leaves, higher nutrients) or even yellow dock (a common “weed” with sorrel‑like uses if pre‑boiled).
In short: plant sorrel once, and you’ll always have fresh greens with a bright bite – a simple but invaluable survival food.
