Sorrel – Common (Rumex acetosa)
Flowers: May to August. Height: Up to 60cm (24in).
Also known as Herb Patience, Garden Patience, Monk’s Rhubarb and Patience Dock, in medieval times it was simply known as ‘alleluyia’ because it was one of the first green herbs of the new growing season to appear. The Latin name for the sorrel family is Rumex meaning ‘I suck’, as Roman soldiers apparently used to suck the leaves to relieve thirst.
Medicinal: Owing to the elevated vitamin C content it was believed to ward off scurvy. The roots and seeds were recommended in the form of a common tonic. The leaves would quench thirst and stimulate an appetite and seeds used to treat ‘the bloody flux’ (dysentery). Culpeper’s Complete Herbal (1653) recommended sorrel “to cool any inflammation and heat of blood,” and “to refresh overspent spirits”.
Culinary: With a distinctive lemony flavour it has been extensively used as a pot herb or cooked like spinach since the 14th century.
