The leaves of the sorrel are green and are shaped lanceolate, remember pretty the leaves of the spinach. Rumex sheep sorrel, which is its scientific name, is a wild plant that has been traditionally used as a vegetable and condiment. We’re going to get to know her a little better, if you like.
Before the citrus fruit is spread out through Europe used the sorrel to give a touch of acidity to dishes. After the arrival of those the truth is that its use began to decline. Except in France, where it has always been used sorrel in salads, sauces, soups and other preparations. The acidic taste of sorrel is due to its high content of oxalic acid. Its Spanish name comes from the Latin acetaria which in turn derives from acetum (vinegar).
For use in salads take always leaves more tender. The mature we can reserve them for soups and other prepared cooked. The older are the leaves the stronger the flavor. The leaves of sorrel have also a high content in iron and vitamin C. In fact formerly used to treat scurvy, that the disease is caused by a deficiency in this vitamin.
The sorrel is planted in early spring and we can go reap their leaves until late autumn. You need a ground in moist, fertile, and rich in iron. In the wild often grow on land shady near water courses. It grows quickly and already in the spring lets go harvest the first tender leaves. If we let it bloom, with tiny white flowers, it produces seeds and can autosembrarse.
Requires very little care beyond the harvest and removal of stalks damaged. In the summer, for the heat, their leaves may curl up. If we want to increase the foliation there is to go by removing the flowers as they appear. Depending on where we live we can cultivate it to full sun or shaded areas, although it has always to be shaded bright.