Common Sorrel (Garden Sorrel)

Common Sorrel (Garden Sorrel)
Rumex acetosa L.
Family Buckwheat — Polygonaceae

Description of Sorrel

Common sorrel is a perennial dioecious herbaceous plant, 20–100 cm tall, with a short, branched rhizome. Stems are furrowed, light green, sometimes purplish-red. Basal and lower stem leaves are long-petiolate, 2.5–13 cm long, 1.5–2 cm wide, ovate or oblong-ovate, arrow-shaped or hastate at the base with sharp lobes pointing downwards, succulent, entire; middle leaves on short petioles; upper ones — sessile. Flowers are small, unisexual, pink, reddish, or yellowish, with 6 pale greenish perianth segments, sometimes with red margins, gathered in sparse racemes forming a loose, narrow panicle. Fruits are triangular achenes, ovate, 1.5–2.5 mm, dark brown, shiny, pointed. Varieties: 'Malachite', 'Large-leaved', 'Belleville', 'French Sorrel' (Rumex scutatus, a related species often used similarly). Flowering in May–June, fruiting in June–July.

 

Habitat and Ecology of Sorrel

The homeland of sorrel is Western Europe. It is widespread in Russia, the Caucasus, Siberia, the Far East, North America, and Asia. It grows in damp meadows, on river and lake banks, in sparse forests, shrublands, forest clearings, fields, hillside slopes, and at the edges of rice and dry fields. It is cultivated as a vegetable plant. It prefers acidic soils (pH 4.5–6.0), temperatures of 10–20 °C, watering 10–15 l/m² every 5–7 days, and is shade-tolerant. It propagates by seeds or rhizome division (sowing in April–May). Yield: leaves — 1–3 kg/m²; roots — 0.5–1 kg/m². Care: weeding, nitrogen fertilization (10–15 g/m²), protection from aphids. Environmentally enriches the soil with organic matter, used in crop rotation after cereals.

 

Raw Materials from Sorrel

Raw materials: leaves (folia Rumicis acetosae), rhizomes with roots (radix Rumicis acetosae), seeds (semen Rumicis acetosae), whole herb (herba Rumicis acetosae). Leaves are harvested in May–June before flowering, dried at 30–35 °C (yield 10–15%). Roots are harvested in September–October, dried at 40–50 °C (yield 20–25%). Seeds are harvested in June–July, dried at 25–30 °C (yield 90–95%). Quality: leaves — green, without spots; roots — brown; seeds — dark brown, moisture ≤12%. Store in airtight containers (leaves: 6 months; roots: 2 years; seeds: 3 years). Herbal odor, sour taste.

 

Chemical Composition of Sorrel

Leaves contain: ascorbic acid (50–80 mg%), carotene (5–8 mg%), vitamins (B1, B2, K), flavonoid glycosides (quercetin up to 0.5 mg%, rutin, hyperoside, quercitrin, vitexin, avicularin), catechins (leucocyanidin, leucodelphinidin, chrysanthemin), organic acids (oxalic acid up to 360 mg%, malic, citric), proteins, sugars, lipids, minerals (Fe, K, Ca). Roots: tannins (5–10%), anthraglycosides, neposide (a papaverine analog). Seeds: fatty oil (3–4%). Calorie content of leaves: 20–25 kcal/100 g.

 

Action and Application of Sorrel

Sorrel has antiscorbutic, diuretic, choleretic, hemostatic, anti-inflammatory, astringent, tonic, antiseptic, and anthelmintic effects. It is used for avitaminosis, anemia, gastritis with reduced acidity, diarrhea, allergic diseases with itchy skin, tonsillitis, dysentery, hemoptysis, gum inflammation, helminthiasis (ascariasis, duodenal parasites), skin diseases (eczema, acne), poisoning. Leaves stimulate appetite, improve digestion, activate metabolism, and act as a general tonic. Roots are effective for diarrhea, hemorrhoids, poisoning. Seed infusion helps with dysbacteriosis. Externally, leaves, decoctions, or infusions are used for wound healing, burns, eczema, acne, and as gargles for tonsillitis and gum inflammation.

 

Precautions for Sorrel Use

Excessive consumption of leaves (over 200 g/day) or juice (over 50 ml/day) may cause acidosis, impaired salt metabolism, renal colic, or poisoning (a case has been reported). Store raw materials at humidity ≤12%. For children under 3 years, give ≤30 g/day of leaves. Avoid combination with dairy products (risk of stone formation). Roots (over 10 g/day) may increase peristalsis. Not recommended for decompensated cardiac activity or oxalate/urate diathesis.

 

Contraindications for Sorrel Use

Stomach ulcer, gastritis with increased acidity, urolithiasis, gout (especially with diabetes mellitus), acute hepatitis, enterocolitis, disorders of calcium-phosphate metabolism, kidney diseases, allergy to Polygonaceae.

 

Recipes with Sorrel

1. Infusion for avitaminosis. Pour 200 ml of boiling water over 15 g of leaves, let infuse for 1 hour, drink 50 ml three times a day, for 7 days.
2. Juice for anemia and choleretic effect. Drink 30 ml of juice 2–3 times a day 15 minutes before meals, for 10 days.
3. Root decoction for diarrhea. Boil 10 g of roots in 200 ml of water for 15 minutes, drink 30 ml three times a day, for 5 days.
4. Herb infusion for dysbacteriosis. Pour 400 ml of boiling water over 15 g of herb (leaves and roots), let infuse for 2 hours, drink 100 ml twice a day, for 7 days.
5. Compress for eczema. Apply 20 g of crushed leaves for 20 minutes, twice a day, for 7 days.
6. Gargle for tonsillitis. Pour 200 ml of boiling water over 20 g of leaves, let infuse for 1 hour, gargle 3 times a day, for 5 days.
7. Sorrel and Honey Cough Syrup. Mix fresh sorrel juice with an equal part of honey. Take a teaspoon as needed for cough relief.
8. Sorrel Hair Rinse for Shine. Brew a strong sorrel leaf tea, let it cool, and use it as a final rinse after shampooing to add shine to hair.

 

Sorrel in Cosmetics

Sorrel is used for skin care.

1. Mask for oily skin. Mix 20 g of crushed leaves with 10 ml of yogurt, apply for 15 minutes, rinse, twice a week.
2. Lotion for acne. Mix 30 ml of juice with 10 ml of water, wipe the skin, once a day.
3. Mask for skin brightening. 20 g of crushed leaves, 5 ml of lemon juice, apply for 10 minutes, rinse, twice a week.
4. Facial tonic. 50 ml of juice, 10 ml of chamomile infusion, wipe the skin, twice a day.
5. Sorrel and Clay Pore Mask. Combine mashed sorrel leaves with a tablespoon of bentonite clay and a little water to form a paste. Apply to the face to deep clean pores.

 

Sorrel in Cooking

Young leaves (before flowering or at the beginning of flower stalk appearance) are used fresh, boiled, or preserved for salads, shchi (cabbage soup), borscht, okroshka (cold soup), soups, purees, and pie fillings. Leaves are blanched to soften the sour taste, which is due to malic and citric acids.

1. Sorrel Salad. 100 g leaves, 20 g green onion, 10 ml sunflower oil, salt, mix.
2. Sorrel Shchi. 100 g leaves, 100 g potatoes, 50 g onion, boil in 1 liter of water for 20 minutes, add 20 g sour cream, salt.
3. Sorrel Puree. Boil 150 g leaves for 5 minutes, chop, add 10 g butter, salt.
4. Scrambled eggs with sorrel. 50 g leaves, 20 g onion, 2 eggs, fry for 5 minutes, add salt, 5 g parsley.
5. Sorrel Soup with Egg. A classic spring soup! Simmer sorrel with broth, potatoes, and often a hard-boiled egg and a dollop of sour cream or crème fraîche.
6. Sorrel Pesto. Blend fresh sorrel leaves with garlic, pine nuts (or walnuts), Parmesan cheese, and olive oil for a vibrant and tangy pesto.
7. Sorrel and Fish en Papillote. Place fish fillets and sorrel leaves (along with other herbs and a splash of wine) in a parchment paper pouch and bake until cooked through.

Tips: Blanch leaves to soften acidity, store in the refrigerator at 0–2 °C for no longer than 5 days, use in green mixtures for canning.

 

Other properties of sorrel

Sorrel enriches the soil with organic matter and is used in crop rotation. Leaves are used as animal feed.