Rumex acetosa
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Sorrel, or surele is the French word for sour, one French vocabulary word you'll never forget after tasting this lemon-leaf of the north. One of our first harvests in early spring, this perennial green will be up and growing before any of your other greens. Highly nutritious, its a great addition to green smoothies, salads, or can be used in small quantities as an herb. Sorrel is from the plant family Polygonacea, which also includes rhubarb and buckwheat. We find this amazing as the flavor of sorrel is somehow a combination of both- the sourness of rhubarb and the earthy greeniness of buckwheat leaves. Other names for sorrel include spinach-dock and narrow-leaved dock. Used in Vietnamese cuisine where it is known as rau, or Scottish cuisine where it is known as gowkemeat. How to grow it:
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