Sorrel, Garden sorrel

Rumex acetosa

Physical Characteristics

Rumex acetosa is a PERENNIAL growing to 0.6 m (2ft) by 0.3 m (1ft in). See above for USDA hardiness. It is hardy to UK zone 3 and is not frost tender. It is in leaf all year, in flower from May to June, and the seeds ripen from June to August. The species is dioecious (individual flowers are either male or female, but only one sex is to be found on any one plant so both male and female plants must be grown if seed is required). and is pollinated by Wind. The plant is not self-fertile. It is noted for attracting wildlife. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils and can grow in very acid soils. It can grow in semi-shade (light woodland) or no shade. It prefers moist soil.

Distribution

Most of Europe, including Britain, temperate Asia, N. America, Greenland.

Habitats

Woodland Garden Sunny Edge; Dappled Shade; Meadow; Cultivated Beds;

Edible Uses

Edible Parts: Flowers Leaves Root Seed Edible Uses: Curdling agent Leaves - raw or cooked[2, 4, 5, 7, 13, 27]. They make a thirst-quenching on their own, or can be added to salads, used as a potherb or pureed and used in soups[183]. A delicious lemon-like flavour, liked by most people who try them, they can be rather overpowering in quantity and are more generally used as a flavouring in mixed salads[K]. The leaves can also be dried for later use[12]. The leaves can be available all through the winter, especially in mild weather or if a little protection is given to the plants[K]. The leaves should be used sparingly in the diet[9, 21], see the notes on toxicity above. Flowers - cooked as a vegetable or used as a garnish[183]. Root - cooked. It is dried, ground into a powder and made into noodles[105]. Seed - raw or cooked[172]. Ground into a powder and mixed with other flours to make bread[183]. The seed is easy to harvest, but is rather small and fiddly to use[K]. The juice of the leaves can be used as a curdling agent for milks[4, 183].

Medicinal Uses

Anthelmintic Antiscorbutic Astringent Depurative Diuretic Febrifuge Homeopathy Laxative Refrigerant Stomachic The fresh or dried leaves are astringent, diuretic, laxative and refrigerant[4, 7, 14, 21, 238]. They are used to make a cooling drink in the treatment of fevers and are especially useful in the treatment of scurvy[4]. The leaf juice, mixed with fumitory, has been used as a cure for itchy skin and ringworm[4]. An infusion of the root is astringent, diuretic and haemostatic[4, 7, 14, 21, 218]. It has been used in the treatment of jaundice, gravel and kidney stones[4]. Both the roots and the seeds have been used to stem haemorrhages[4]. A paste of the root is applied to set dislocated bones[272]. The plant is depurative and stomachic[7, 14, 21, 218]. A homeopathic remedy is made from the plant[9]. It is used in the treatment of spasms and skin ailments[9].

Known Hazards

Plants can contain quite high levels of oxalic acid, which is what gives the leaves of many members of this genus an acid-lemon flavour. Perfectly alright in small quantities, the leaves should not be eaten in large amounts since the oxalic acid can lock-up other nutrients in the food, especially calcium, thus causing mineral deficiencies. The oxalic acid content will be reduced if the plant is cooked. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition[238].