Would you recognize sorrel at the grocery store, farmers market, or even your own backyard? What is sorrel, you ask? It’s an herb with a lemony zing we crave come springtime. Its citrus tang has earned sorrel the nickname “lemonade leaf,” and whether you use it as a garnish or the foundation of your main dish, its flavor is deliciously zesty. We connected with a farmer and a cookbook author to learn more about how to eat sorrel, exploring its many uses and adaptability.

What Is Sorrel?

A culinary herb native to Europe and Northern Asia, sorrel is a member of the buckwheat family (Polygonaceae) and is grown for its flavorful leaves. Sorrel’s lemony punch comes from oxalic acid, which is also found in spinach and rhubarb. It can be toxic if eaten in excess but is considered safe in moderate amounts. 

In season from about late April through early October, sorrel leaves are the most tender in the springtime and it’s an early spring delicacy. “Sorrel is the earliest food we can harvest each spring,” says Victoria Jabot, a grower and owner of Ley Creek Farm, a regenerative, no-till farm in  Oswego County, NY.

Nutritional Benefits
Rich in fiber, antioxidants, vitamins A and C, and minerals, including iron, manganese, and magnesium, sorrel is considered a superfood. It’s thought to support digestion and a strong immune system.

Sorrel Types

You’re likely to find several kinds of sorrel at the farmers market, and garden sorrel is often available in grocery stores, either among the herbs or with spinach and leafy greens. You can also grow sorrel in your backyard or in a planter, which is worth doing as it’s a perennial, so you’ll enjoy a crop year after year.

Garden Sorrel: Also known as common sorrel (Rumex acetosa), this widely used species boasts spear-shaped green leaves, 

Red-Veined Sorrel: This type of sorrel (Rumex sanguineus) has large, slender green leaves and striking red veins. “Red-veined sorrel has less tartness than green sorrel,” points out Desiree Nielsen, registered dietician, RN, host of The Allsorts podcast, and author of Plant Magic. It’s sold in some grocery stores and often used in salads or as a garnish because of its striking looks.

French Sorrel: Also milder than garden sorrel, French sorrel’s (Rumex scutatus) sour flavor is reminiscent of green apples.

Sheep Sorrel: This weedy sorrel (Rumex acetosella) has slender, triangular leaves and an acidic taste.

“There are also smaller-leaved varieties, like wild sorrel or wood sorrel, whose leaves almost look like large clover,” says Nielsen.

How to Eat Sorrel

Sorrel can be used as an herb or a leafy vegetable, either raw or cooked.

Raw

When using it raw as a microgreen garnish or as a component in a salad, opt for the tiniest, youngest leaves, Jabot says.

Cooked

Sorrel that meets the heat should also lean young, Jabot says. She’s not a fan of older, tougher leaves because they can have a woody texture or taste too astringent or bitter. “Using small, tender growth is a good rule of thumb,” she says.

“Cooking will tone down the citrusy-sourness of sorrel, but it discolors when cooked, so add to cooked dishes where you are not relying on the sorrel for color,” Nielsen says. She incorporates the leaves at the last moment, as she would baby spinach. 

Herb Cubes

You can preserve sorrel’s color by blanching the greens or making herb cubes, as Jabot does. “Young leaves are very delicate, so blending them with either oil or butter and freezing (the puree) in ice cube trays is a great way to ensure none of it goes to waste,” she says. She adds a few cubes in the last stage of cooking soup so it stays bright green. 

Sides, Salads, and Mains

Here’s how to enjoy sorrel all season long:

Salads: “Sorrel has a bright and tart flavor—without being overly sour, like a lemon,” Nielsen adds. “That is probably not what you’d expect from a leafy green.” A few leaves lend an element of surprise to our Green Salad With Edible Flowers.

Fish: Pairing sorrel with foods that traditionally complement lemon, including light fish, creamy soups, and potatoes, is a time-honored approach that Jabot embraces. Our crème fraîche-enriched Salmon With Sorrel is an elegant way to experience and enjoy it.

Creamy soups: “I love the classic cream of sorrel soup from Julia Child’s Mastering the Art of French Cooking,” Jabot says. (Oui, sorrel is a staple in French cuisine.) She sweats onions in butter, adds puréed greens and homemade chicken stock, and finishes it with egg yolks, cream, and more blanched sorrel. If sorrel alone is too bright and acidic for your taste, substitute spinach or Swiss chard for some of it, she says. Or enliven our Creamy Broccoli and Spinach Soup with a soupçon of sorrel before serving.

Potatoes: Sorrel and spuds also make a tasty duo. “I love an herbaceous, creamy potato salad for a change from the usual summer picnic fare,” Nielsen says. Zip up our French Potato Salad, or perhaps our Herbed Mashed Potatoes, with sorrel.

Cheese: The herb also pairs wonderfully with creamy elements like cashew cream sauces or cheeses, Nielsen notes. Try it in our Quick Alfredo Sauce (subbing the heavy cream, or not).

Condiments: Sorrel can be used as you would most herbs, say, in pesto, or tossed into pasta, Nielsen says. Tuck it into our Leftover Herb Pesto. Or go the creamy route, adding it to our Green Goddess Dressing.  

With meat: “It makes a wonderful accompaniment to fattier meats as part of a herby sauce, such as salsa verde or chimichurri,” Nielsen adds. Stir up our Chimichurri, an Argentinian specialty, and drizzle it over grilled steaks.

Soda: Sorrel even imparts a citrusy flavor to refreshing drinks. “Blend fresh young sorrel leaves with water and lemon juice and strain out the solids.  Then combine a splash of this sorrel ‘juice’ with a spoonful of simple syrup and top with soda water,” Jabot suggests.

Storage

Jabot treats sorrel like any other tender herb. She briefly submerges the greens in cold water, gently removes the excess water in a salad spinner, and stores it in a lidded container in the fridge with a dry paper towel. 

Use it within three days, or if you grow your own, pick only what you need and use it immediately.