Lamb's Quarters

What Is Sorrel?

Sorrel (Rumex acetosa), also known in Turkish as "kuzukulağı" or "ekşi kulak otu," is a wild green with arrow-shaped leaves. Belonging to the dock family, the plant leaves a distinct lemony sourness when tasted raw.

In Turkey it is especially foraged in the Black Sea region and used in regional dishes such as soups and stir-fries; in European cuisines it is a well-known green, particularly used in salmon sauces in France.

Nutritional Values of Sorrel

Since there is no direct "sorrel" record in the USDA, data reported for the same genus (Rumex), the closest public source, has been used with an approximation mark. Accordingly, 100 grams contains about 22 kcal of energy and a notable amount of vitamin C.

What Are the Benefits of Sorrel?

With its vitamin C content, sorrel is a green that can be considered part of a balanced diet; however, it is generally consumed in limited amounts.

This information is general; sorrel is a food, not a substitute for medical treatment. Because of its oxalic acid content, people with a history of kidney stones are advised to avoid consuming it in excess and to consult a specialist if needed.

How to Choose Sorrel?

Fresh sorrel should have vivid green, unwilted, arrow-shaped leaves; small, young leaves are generally less sour and more tender in texture.

• Leaves should be vivid green; yellowing and blackening indicate that freshness has passed.
• Young, small leaves are less sour and crisper than large, mature leaves.
• Since the leaves are delicate, a bunch that is bruised or torn should not be preferred.

How to Store Sorrel?

Wrapped in moist paper towel, it stays fresh in the fridge for 2-3 days; since its leaves are delicate, keeping it for a long time is not recommended — consuming it as soon as possible gives the best result.

Using Sorrel in the Kitchen

Sorrel is used both raw and cooked; when cooked, it quickly loses its vivid green color and turns a khaki tone, so a short cooking time is preferred.

How Is Sorrel Soup Made?

A common recipe in Black Sea cuisine, sorrel soup is prepared by briefly boiling the chopped leaves together with cornmeal or rice, then thickening with a yogurt or egg tempering.

How Is Sorrel Stir-Fry Cooked?

Chopped sorrel is briefly sautéed with onion and butter, then cooked together with egg or a little rice to make a regional stir-fry.

What Recipes Is Sorrel Used In?

It is used in sorrel soup, sorrel stir-fry, sour green salad, and some fish sauces.

Frequently Asked Questions

Are "kuzu otu" and "kuzukulağı" the same plant?

Yes; "kuzu otu" is an alternative name used in some regions for kuzukulağı, referring to the same plant (Rumex acetosa).

Is sorrel eaten raw?

Yes, its young leaves can be eaten raw in salads; due to their distinctly sour taste, they are generally mixed in small amounts with other greens.

What causes sorrel's sour taste?

The oxalic acid found in its leaves is the compound responsible for the characteristic lemony sourness; this is why the plant is also called "ekşi kulak otu" (sour-ear herb) in some regions.

Where does sorrel grow?

It grows commonly in moist meadows, forest edges, and stream banks; in Turkey it is especially abundant in the Black Sea region.

When is sorrel harvested?

Its most flavorful and least sour period is spring; in the summer heat the leaves can toughen and become more sour.