Native sheep’s sorrel( R. acetosella) is also edible, but not generally grown as a garden herb, although it is sometimes used as foraged wild leaves. Several species of oxalis are also commonly known as sorrel, but these are ornamental plants, wildflowers or weeds. Its tendency to appear as one of the first plants in spring meant it was once a highly valued edible green. R. acetosa was believed to be a ‘cooling’ herb and helpful for swellings and inflammatory conditions. The plant was used to treat fevers, skin tumours, jaundice, and internal ulcers. Sorrel does best when kept well-watered. If the soil runs too dry, your plants will likely bolt early, which turns the leaves tough and bitter. Sorrel is best eaten fresh, but if you want to preserve some for future use, then prepare it soon after harvesting. If possible, make it into your final dish before freezing it. For example, make a soup or stew before batching it up and freezing for use over the winter.

Common Sorrel - Wild Food UK Common Sorrel - Wild Food UK

Unfortunately, Oxalis corniculata (which is problematic in lawns) shows strong resistance to the full range of selective lawn weedkillers. Glyphosate Its arrow-shaped leaves were a familiar sight in Medieval vegetable gardens across Europe until the 1700s, and it has since become a common wild herb in North America where it was introduced as a salad green. Scientific Name

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Sorrel doesn’t take long to mature. Most plants are ready for harvesting just two to three months after the seeds were sown.

Oxalis / RHS Gardening Oxalis / RHS Gardening

Sorrel doesn’t need much preparation. Simply give the leaves a wash under running water, using your fingers to dislodge any stubborn bits of dirt, and they’re ready to be used. Sorrel is extremely easy to grow. Being a perennial, you’ll only need to plant sorrel once for it to return bigger and better each year. That being said, many find that older plants take on quite a tough texture, which is why sorrel is often grown as an annual too.

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Sorrel Red Veined is an easy to grow perennial herb that has a distinctive tangy lemony taste that adds flavour to a salad, makes an excellent soup or sauce for fish.