Sorrel (Rumex acetosella) - 01/07/08
Sorrel is the first wild food that I learnt at the age of four years old, shown to me by my Grandad Harry. For that reason I feel it’s only right to start the Wild Food section of the site off with this charming and sharp tasting little plant. Sorrel is quite common, often found growing among tall grass in hedgerows and gardens, although it does tend to have a preference for slightly damp areas of ground. Sorrel has a collection of uses, but most commonly the leaves are eaten with fish or made into a sharp tasting sauce.
Sorrel contains a large amount of oxalic acid, which is not good for anyone in large doses so only eat Sorrel in small amounts. But don’t be put off by this, the same can be said for spinach and rhubarb. It is however advisable to avoid eating it if you happen to suffer from arthritis as oxalic acid can have a detrimental effect on this condition as it binds up the bodies calcium.
Common Sorrel Rumex acetosella