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Sorrel isn't actually an herb - although it's used as one. It has a sharp, lemon-like flavor - ideal for soups, sauces or in salads as you would spinach.

Scientific Binomial Name: Rumex spp.


Soups & sauces or as a salad green or vegetable, like spinach.


Also called Rumex, Sorrel has a sharp, lemony taste. In general, herbs should be fresh looking, crisp and brightly-colored. Store dry but cool in your refrigerator.


Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.


Fresh sorrel may be refrigerated in a plastic bag for up to three days. Store dried Sorrel in a container kept in a cool, dark place for no more than six months.


Herbs will not ripen further after harvest.

  • Nutritional Information
  • Tips & Trivia
  • Sorrel is not actually an herb, coming instead from the buckwheat family.

    Sorrel grows wild in northern Europe and Asia and is used fairly extensively by the French, Norwegians and Laplanders.

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