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Sorrel
Every knowledge on vegetables, health and nutrition.
Scientific Name
Rumex sp. R. scutatus (French sorrel), R. acetosa (garden sorrel), R. acetosa {Q}Profusion{Q}, R. dentatus, R. acetosella (common sheep sorrel), R. patienta (patience dock, garden patience), R. alpinus (monk’s rhubarb), R. crispus (curly dock), R. sanguineus (ornamental sorrel) (Polygonaceae family)Common name
Sorrel, common sorrel, garden sorrel, patience dock
Varieties and seasons
There are around one hundred varieties of sorrel, of which the best known is common or garden sorrel with broad, arrow-shaped leaves, the interior of which resembles fangs.
Its small bell-like flowers grow in reddish spikes in early summer.
French sorrel has large, round, fleshy and lanceolate leaves, grouped in bright green bunches.
Patience sorrel is the largest variety, with round, coarse leaves and green flowers. Often mistaken for a weed, “patience” has the advantage of being less acidic and a little more bitter.
Vegetable garden: growing sorrel
Sorrel likes a combination of sun and shade. Too much sun or heat gives it a bitter taste.
It spreads rapidly and is difficult to control.
The seeds are sown in Spring or Autumn in a mixture of soil which includes compost. When the plants have grown 5cm tall, the seedlings need to be given more light by creating a 30 cm gap between each plant. Remove the flowers as soon as the buds appear to ensure the leaves do not taste bitter. Pick the leaves throughout the year, but before flowering.
Production
France, Belgium and Netherlands are the main producers of sorrel.
Nutritional values (per 100 g)
Raw* | Cooked* | RDI** | |
|---|---|---|---|
Energy | 24 kcal | 24 kcal | |
Proteins | 2 g | 1.8 g | |
Carbohydrates | 2.4 g | 2.9 g | |
Fat | 0.7 g | 0.6 g | |
Fibres | 0.8 g | 0.7 g | 30 g |
Sodium | 4 mg | 3 mg | |
Potassium | 390 mg | 321 mg | 2,000 mg |
Iron | 2.4 mg | 2.1 mg | 14 mg |
Magnesium | 103 mg | 89 mg | 375 mg |
Provitamin A | 2,400 µg | 2,080 µg | 4,800 µg |
Vitamin C | 48 mg | 26 mg | 80 mg |
Vitamin B9 | 150 µg | 94 µg | 200 µg |
* Ciqual 1995 ** Recommended Daily Intake |
Nutritionist’s advice
Like all leaf vegetables, sorrel has a high water content (93%), and is therefore low in calories.
It is also an excellent source of three vitamins: C, provitamin A (2 to 3 mg/100 g, as much as spinach and cress), and vitamin B9.
In terms of minerals, sorrel is a good source of iron, magnesium, and calcium.
Thanks to its low energy content, sorrel has an excellent nutritional density in vitamins C, B9, provitamins, calcium, iron and magnesium.
What is about portions...?
-a child portion : two or three leaves
-an adult portion: a little bunch of around ten leaves
Cooking and nutrition: tasty combinations
-Sorrel and carp: sorrel’s natural acidity gives a delicious bite to the rather bland taste of carp, or any herbivorous fish raised in ponds. It helps dissolve or soften fine bones that may spoil your enjoyment of the meal. The calcium they contain is then available to digest, offering the following nutritional benefits: calcium, vitamins C and B9, provitamin A, protein, etc.
-Salmon with sorrel has become a classic French dish. Add a handful of fresh or frozen sorrel leaves to your soups and sauces. They bring tanginess, flavour and colour to the meal, along with protective antioxidants.
