Common Sorrel

What Is Common Sorrel?

Common sorrel (Rumex acetosa) is a wild leafy green with arrowhead-shaped leaves, also known in Turkish as “kuzukulağı” or “ekşi kulak otu.” It belongs to the dock family and has a distinctly lemony sourness when tasted raw.

In Türkiye, it is widely gathered, especially in the Black Sea region, and used in regional dishes such as soups and sautés. In European cuisines, particularly French cuisine, it is a familiar green used in sauces for salmon.

Common Sorrel Nutrition

No reliable public nutrition data directly for sorrel is available from the USDA, so values reported for the closest public reference, the genus Rumex, are used with an approximation mark. Based on that reference, 100 g contains about 22 kcal of energy and a notable amount of vitamin C.

What Are the Benefits of Common Sorrel?

With its vitamin C content, common sorrel can be included as part of a balanced diet, although it is generally eaten in limited amounts.

This is general information; common sorrel is a food, not a medical treatment. Because it contains oxalic acid, people with a history of kidney stones are advised to avoid eating large amounts and to consult a health professional if needed.

How to Choose Common Sorrel

Fresh common sorrel should have vivid green, unwilted, arrowhead-shaped leaves; small young leaves are usually less sour and more tender.

• The leaves should be vivid green; yellowing and darkening indicate a loss of freshness.
• Young, small leaves are less sour and crisper than large, mature leaves.
• Because the leaves are delicate, avoid bunches that are crushed or torn.

How to Store Common Sorrel

Common sorrel stays fresh for 2–3 days in the refrigerator when wrapped in a damp paper towel. Since the leaves are delicate, it is not recommended to store them for long; using them as soon as possible gives the best results.

Using Common Sorrel in the Kitchen

Common sorrel can be eaten raw or cooked. When cooked, it quickly loses its vivid green color and turns khaki, so brief cooking is preferred.

How to Make Common Sorrel Soup

A popular dish in Black Sea cuisine, common sorrel soup is made by briefly boiling chopped leaves with cornmeal or rice, then thickening it with a yogurt or egg liaison.

How to Sauté Common Sorrel

Prepare a regional sauté by briefly cooking chopped common sorrel with onion and butter, then cooking it with egg or a little rice.

What Recipes Use Common Sorrel?

Common sorrel is used in common sorrel soup, common sorrel sauté, tangy leafy-green salads, and some fish sauces.

Frequently Asked Questions

Are common sorrel and garden sorrel the same plant?

Yes. Common sorrel and garden sorrel are alternative names for the same plant, Rumex acetosa.

Can common sorrel be eaten raw?

Yes. Young leaves can be eaten raw in salads; because of their distinctly sour flavor, they are usually mixed in small amounts with other greens.

What gives common sorrel its sour flavor?

Oxalic acid in the leaves gives them their characteristic lemony sourness. This is why it is also known in some regions as “ekşi kulak otu”.

Where does common sorrel grow?

Common sorrel grows widely in damp meadows, at woodland edges, and along riverbanks. In Türkiye, it is especially abundant in the Black Sea region.

When should common sorrel be harvested?

Common sorrel is at its most flavorful and least sour in spring. The leaves can become tougher and more sour in the heat of summer.