General Information 

Sorrel is very sour, with a taste similar to rhubarb. It makes a good sauce for poached eggs or fish. Mixes well with omelets, goat cheese, quiches, and mixed greens. Rich in potassium and vitamins A and C.



Originating in the Highland areas of Southern France and then extending to neighboring countries, French sorrel became popular in England toward the end of the 16th century, and soon became more popular than other sorrel varieties. French sorrel now grows naturally throughout most temperate regions of the Northern hemisphere. It prefers sunny locations with dry, well-drained soils.