A culinary herb native to Europe and Northern Asia, sorrel is a member of the buckwheat family (Polygonaceae) and is grown for its flavorful leaves. Sorrel’s lemony punch comes from oxalic acid, which is also found in spinach and rhubarb. It can be toxic if eaten in excess but is considered safe in moderate amounts.
In season from about late April through early October, sorrel leaves are the most tender in the springtime and it’s an early spring delicacy. Sorrel is the earliest food we can harvest each spring.
Rich in fiber, antioxidants, vitamins A and C, and minerals, including iron, manganese, and magnesium, sorrel is considered a superfood. It’s thought to support digestion and a strong immune system.
