Although there are different varieties of sorrel ,the most important ones are: the common sorrel (Rumex acetosa) and the round shape (Rumex scutatus).

It is a perennial plant originally from Europe and Asia, it also occurs as an introduced species in America and Australia. It has a refreshing and slightly sour taste.

It is related to rhubarb too.

Sorrel can be used as vegetable (eaten raw in salads or used to make soups, such as spinach) or being used as aromatic herb (may be puréed in soups and sauces or with any other aromatic herbs for filling as stuffed fish)

It is available throughout the summer.

Nutritional information (0.1 kg)
Fiber 2.9 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 44.0 mg
Iron 2.4 mg
Zinc 0.2 mg
Vitamin A 200.0 ug
Vitamin C 48.0 g
Folic acid 13.0 ug
Salt (Sodium) 0.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.