[Spinach dock; Shchavel (Russia, Ukraine); Rugstyne (Lithuania);
Macris, Stevie (Rumania); Szczaw (Poland); Azeda (Portugal); Kuzu Kulagi
(Turkish); Ambada Bhaji, Gongoora (India), Rau chua, Rau thom
(Viet-American); Rumex acetosa | French Sorrel;
Rumex scutatus]
Sorrel grows wild over much of Europe and is a common crop there. Despite being called for by many recipes, it is of very limited availability here in Southern California, probably due to perishability. Sorrel's taste is almost exactly that of the unrelated Wood Sorrel. As with spinach, sorrel's tartness is provided by oxalic acid.
More on Buckwheats.
More on Southeast Asian Herbs.
This herb is most used in salads and sauces in England, France and Italy. Here in North America, Sorrel has joined the Vietnamese herb plate. There is no Vietnamese name, but Viet-Americans call it Rau chua (sour herb) or Rau thom (fresh herb).