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Sorrel, Rumex acetosa

Sorrel leaves can be eaten raw or cooked. They are thirst- quenching on their own, or can be added to salads, used as a potherb or pureed and used in soups.

A delicious lemon-like flavour, liked by most people who try them, they can be rather overpowering in quantity and are more generally used as a flavouring in mixed salads.

The leaves can also be dried for later use.

The leaves can be available all through the winter, especially in mild weather or if a little protection is given to the plants.

The leaves should be used sparingly in the diet,because of the oxalid acid content.

The flowers can be cooked as a vegetable or used as a garnish.

The root can be used cooked. It is dried, ground into a powder and made into noodles.

The seed is edible raw or cooked. Ground into a powder and mixed with other flours to make bread.

The seed is easy to harvest, but is rather small and fiddly to use.

The juice of the leaves can be used as a curdling agent for milks.

The fresh or dried leaves are used to make a cooling drink in the treatment of fevers and are especially useful in the treatment of scurvy.

The leaf juice, mixed with fumitory, has been used as a cure for itchy skin and ringworm.

An infusion of the root has been used in the treatment of jaundice, gravel and kidney stones.

Both the roots and the seeds have been used to stem haemorrhages.

A paste of the root is applied to set dislocated bones.

Dark green to brown and dark grey dyes can be obtained from the roots, they do not need a mordant.

An infusion of the stems is used as a polish for bamboo and wicker furniture and also for silver.

The juice of the plant removes stains from linen and also ink stains (but not ball-point ink) from white material.