Also sour grass. Any of several plants of the genus Rumex, in the buckwheat family, all of which are, to a greater or lesser degree, sour due to oxalic acid. Its stem resembles a thin version of rhubarb and has a similar tangy flavor. The Romans and the Egyptians used sorrel for its digestive properties. Historically, it has been very popular throughout Europe. French and British cuisine gave the plant an important presence in the kitchen. As early as the Middle Ages, herbalists noticed that sorrel was an effective herb for treating scurvy. Early English settlers in New England imported the plant to North America. The leaves may be added to green salads, cooked like spinach or used in the making of sauces or soups, such as schav. It's best to use only young leaves, because its flavor gets stronger with age and can easily become overwhelming.
Sorrel comes from the Old French surele and the Old High German suer, meaning "sour." It's also been known as "cuckoo bread", because the ancient Romans believed that the bird ate the leaves to clear its throat before singing, and "hallelujah", because the young leaves were best for cooking during Easter, when the sounds of "Hallelujah!" filled the church.
