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They have a tart taste, like French sorrel.
French sorrel grows only 6 to 12 inches tall; its fiddle-shaped leaves make good salad greens.
French sorrel is hardy in most regions, tolerating frost, full sun and short dry spells.
French sorrel grows easily from seed sown outdoors in mid-spring, when it may also be planted.
French sorrel, Rumex scutatus, is a plant in the buckwheat family, used as a culinary herb.
If possible, choose the more flavorful French sorrel over the more common garden-variety sorrel.
While the weedy variety is too bitter to eat, garden sorrel and French sorrel are perfect for salads.
I correctly identified the green spikes of late crocus and soft-leaved French sorrel springing out of the rich dark earth.
The flavour of French sorrel is slightly bitter or tangy, spiced with a hint of lemon, the sharp flavour is due to oxalic acid.
I might include a few leaves each of mitsuba (Japanese parsley) from my herb garden, along with chicory, French sorrel, sage, basil, lovage, chervil, hyssop and a little tansy.
Troughs outside the kitchen can be filled with chives, marjoram, thyme and sage in one trough, and parsley, mints, borage, French sorrel and lemon balm in another, depending on space available.
One can even observe the proliferation of buckler-leaved sorrel (French sorrel - Rumex scutatus), the seeds of which have been carried within the cracks in the pine timber used in the mines.
Some species with particularly high levels of oxalic acid are called sorrels (including sheep's sorrel, Rumex acetosella, common sorrel, Rumex acetosa and French sorrel, Rumex scutatus), and some of these are grown as pot herbs or garden herbs for their acidic taste.
Its common names include buckler sorrel, shield-leaf sorrel, and sometimes the culinary name "green-sauce".
Its common names include buckler sorrel, shield-leaf sorrel, and sometimes the culinary name "green-sauce".
The larvae feed on Rumex species, including Rumex scutatus.
Wörterbuch der Botanik