Sorrel is a perennial plant of the buckwheat family, often called the 'fruit burdock' in gardens. Its season ends by late spring and early autumn, so it is important to hurry if you have not yet harvested. The plant forms a powerful rosette of broad leaves and thick fleshy rhizomes; the petioles are large, green with a cherry coloration at the base, weighing 55–85 g, which are the main edible part.
Sorrel petioles have a rich taste and aroma, which is why they are widely used in cooking: compotes, jellies, jams, candied fruits, and preserves are prepared from them. They are also used as a filling for pies or added to borscht, giving dishes a characteristic sour note. In early spring, curled leaves, not yet fully unfolded, can be used in vitamin salads.
In terms of health, sorrel is a low-calorie product, rich in vitamins (especially K1), fiber, and antioxidants. However, it contains a large amount of calcium oxalates and oxalic acid, which makes the leaves unsafe for consumption in large quantities and may contribute to kidney stone formation in predisposed individuals. Sorrel roots and rhizomes are used in folk medicine as a digestive aid and for various gastrointestinal, gallbladder, anemia, and tuberculosis conditions, but only in small doses due to their laxative effect.
Thus, sorrel is a valuable addition to the diet, especially for preparing sweet and sour dishes, but its consumption should be controlled, considering the high content of oxalates and oxalic acid.
