General: A close relative of rhubarb that has long, pointed, fleshy green leaves that can be eaten fresh in salads or cooked like spinach. Sorrel is easy to grow in a moist, well-drained soil and plenty of bright sunlight.
Culinary Uses: The young tender leaves can be used raw in salads - when used in this capacity they have a rather tart flavor. Cooking will reduce this, allowing a soft, rich, lemony flavor to arise instead - the French enjoy using sorrel in sauces.
Medicinal Uses: Sorrel provides vitamins A, C, B9, iron, calcium, and magnesium. It's high vitamin C content makes it an agent in remediating effects of scurvy. It has also been used as a diuretic and the root powder has been used in a concoction to cure jaundice.
Ornamental Uses: The French variety of sorrel produces a smaller, rounder leaf than other sorrels. Its flavor is lemony but mild and not sour. It is the most preferred sorrel in culinary uses. The flowers are small and greenish, turning red or brown as the mature.