Sorrel is a colloquial collective name for various indigenous and exotic species of the same plant.

The European garden sorrel (Rumex acetosa) has large leaves and is a favourite in the kitchen. If someone in South Africa mentions sorrel, however, most people think of the indigenous yellow sorrel (Oxalis pescaprae), also known as wild or clover sorrel, which has small yellow flowers and lobated leaves. Garden sorrel has much larger leaves and is a handy kitchen herb that also has medicinal uses thanks to its high acidity.

TIP Remember to use stainless steel knives when working with sorrel, as the acid in the leaves will react with iron, turning everything black and resulting in a metallic taste.

How to grow it

• Sorrel likes rich, moist soil and prefers full sun but will also grow well in afternoon shade.
• Sow the seeds as early as possible in spring because the plants have a long growth season, and thin them out later so that the seedlings will be 45cm apart.
• Sorrel will grow well in pots, provided it gets enough sun.
• It’s advisable to cut the flower stems off to keep the plants perennial.

Words and image: Home magazine