The sorrel plant grows as a rosette and its leaves are long and arrow shaped, up to 12cm in length – the main identifier is at the base of the leaf it always has pointed ‘tails’ which almost look like the plant has been snipped.
The leaves have a glossy, smooth appearance and are usually green but can develop red veiny features. They become slightly leathery with age, but are just as edible.
Sorrel can be found virtually anywhere in the UK in open grassland such as meadows, fields, parks, lawns and sometimes open woodland. It prefers an acidic soil that’s rich in iron.
Flower | April – August
Leaves | March – December
Seeds | June – September
Sorrel leaves have a distinctive lemony or citrusy tang, which many describe to be like a tart apple peel. The leaves are best used fresh, it doesn’t much like heat and is shy of a knife, quickly wilting and turning an unpleasant sludge colour.
Its leaves and flowers are used raw in salads, or can be used to replace lemon or lime in dishes requiring an acidic zing. Sorrel can be used as a garnish, a salad leaf, a green for a great soup, stews or as a sweet ingredient for cakes and sorbets.
The Romans and Greeks used to nibble the leaves after overindulging, as it has a soothing effect on the stomach.
The juice of Common Sorrel is said to be so acidic, it used to be used to curdle milk!
Dyes can also be made from various parts of the plant – the roots produce greens, grey and browns, while the leaves and stems produce a blue-grey.
Sorrel not only has an amazing flavour, high in vitamins A, B1, B2, B9, C and potassium.
Containing diuretic and cooling properties, it can be used for an abundance of treatments such as: ringworm, bloating, skin irritations, constipation, water retention and jaundice.
Sorrel has also been credited with aiding eyesight, lowering blood pressure, helping to stem bleeding, increased bone strength and even preventing cancer.
The Romans and Greeks used to nibble the leaves after overindulging, as it has a soothing effect on the stomach. The juice of Common Sorrel is said to be so acidic, it used to be used to curdle milk!
Dyes can also be made from various parts of the plant – the roots produce greens, grey and browns, while the leaves and stems produce a blue-grey.
As with picking any wild ingredients, always take precautions for your own safety.
High in oxalic acid, sorrel can be dangerous for humans or animals when consuming large quantities (you would need to consume a rather large amount of leaves to have a negative effect).
Consuming Sorrel regularly should be avoided if you have joint or bladder issues, are taking any blood thinners, have joint issues or bladder stones.
Bindweed
Bindweed can often be mistaken for Common Sorrel, as it grows in the same habitat with a similar leaf-shape. The easiest way to tell these two apart is that sorrel grows in a rosette and bindweed is a trailing plant.
Lords and Ladies
During the spring, Sorrel can be confused with young Lords and Ladies, a toxic inedible plant that can cause severe pain and irritation. However, Sorrel has spiked tails, whereas Lords and Ladies’ are more rounded.
Many of our Cookery Courses include a short foraging walk as part of the day, introducing you to a handful of commonly found wild ingredients.
There are a wide range of resources on foraging. Here are just a handful of our favourite books.
Explore our small range of foraging accesories, including hand woven willow baskets, British wax cotton belt bags, and our favourite foraging books.
Ask permission.
Essential if you’re picking on private land. As with everything, respect is key and goes a long way.
If in doubt, leave it out.
Why rush? Nature isn’t going anywhere! Take time to ensure you safely identify your finds.
One step at a time.
No one becomes an expert overnight. Build up your identification skills and your confidence will grow.
Enjoy the process.
Foraging is not only about what you pick but the experience – Immerse yourself in nature and appreciate the little things. The fresh air, birds chirping, a light breeze or the feel of soil beneath your feet.
Celebrate locality.
With an abundance of forage at your doorstep, why not start local?
The 10% rule.
Only take what you need (or 10% of what is available). This not only means that you leave plenty for other foragers, but also local wildlife. We want to enjoy our ecosystem not damage it.
Leave room for regrowth.
Never uproot a plant so that it is always able to regrow after you have foraged from it.
Wash before consumption.
Always give your foraging finds a good wash before consuming, especially when picking on busy routes/path.
