Rumex scutatus (syn. Rumex alpestris) is a plant in the buckwheat family, used as a culinary herb. Its common names include French sorrel,[2] buckler sorrel, shield-leaf sorrel, and sometimes the culinary name "green-sauce".[3]
| Rumex scutatus | |
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Scientific classification 
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| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Order: | Caryophyllales |
| Family: | Polygonaceae |
| Genus: | Rumex |
| Species: | R. scutatus
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| Binomial name | |
| Rumex scutatus | |
| Synonyms[1] | |
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List
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As a culinary herb, it is used in salads, soups, and sauces (especially for fish).[4] French sorrel tastes tart from its oxalic acid content, with a hint of lemon.[5] Later in the season, it can be bitter.[6]
French sorrel is hardy in most regions, tolerating frost, full sun and short dry spells.[7] It grows quickly to a clump up to 1 m (3.3 ft) in diameter, with long leaves up to 10 cm (4 in) wide. It is sometimes preferred for culinary uses to Rumex acetosa, garden sorrel.[8]
References
edit- ^ "Rumex scutatus L." Plants of the World Online. Royal Botanic Gardens, Kew. Retrieved 2 November 2022.
- ^ NRCS. "Rumex scutatus". PLANTS Database. United States Department of Agriculture (USDA). Retrieved 26 October 2015.
- ^ Robert Hooper, Lexicon medicum, 1829 s.v. Rumex scutatus
- ^ Robert Pincus, "Pucker Up", Gourmet, May 28, 2008 [1]
- ^ The New Oxford Book of Food Plants, p 199, J. G. Vaughn and C. Geissler, OUP, Oxford, 1997, ISBN 0-19-854825-7.
- ^ Tommy Werner, "What's the Score on Sorrel?", Epicurious https://www.epicurious.com/ingredients/what-is-sorrel-recipes-article
- ^ Welcome to Jekka's Herb Farm |Specialising in Organic, Culinary, Aromatic, Decorative and Medicinal Herbs
- ^ Plants for a Future, retrieved 13 May 2016
External links
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