Note:  Do not rely on this information. It is very old.


Sorrel (Rumex scutatus), sometimes distinguished as French sorrel, is a hardy perennial, native of France and Italy, introduced into the country as a vegetable in 1596. The blunt hastate glaucous leaves are more fleshy and less acid tban those of the Common Sorrel (R. Acetosa), a British species that was formerly used in the same manner. Sorrel is rich in oxalic acid, and is considered a valuable antiscorbutic; but it is more eaten in France than in England.