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:''This article is about the common sorrel plant. For horses, see [[sorrel (horse)]]. For the ''[[Oxalis]]'' plant, see [[wood sorrel]].''
{{Taxobox
| color = lightgreen
| name = Sorrel
| image = rumex_acetosa_cultivar_01.jpg
| image_width = 250px
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Dicotyledon|Magnoliopsida]]
| ordo = [[Caryophyllales]]
| familia = [[Polygonaceae]]
| genus = ''[[Rumex]]''
| species = '''''R. acetosa'''''
| binomial = ''Rumex acetosa''
| binomial_authority = [[Carolus Linnaeus|L.]]
}}
'''Common sorrel''', also known as '''spinach dock''' and either '''ambada bhaji''' or '''gongoora''' in [[Indian cuisine]], is a [[perennial plant|perennial]] [[herb]] that is cultivated as a [[leaf vegetable]].
Sorrel is a slender [[plant]] about 60 cm high, with roots that run deep into the ground, as well as juicy stems and edible, oblong [[Leaf|leaves]]. The lower leaves are 7 to 15 cm in length, slightly arrow-shaped at the base, with very long [[Petiole (botany)|petiole]]s. The upper ones are [[sessile]], and frequently become crimson. The leaves are eaten by the [[larva]]e of several species of [[Lepidoptera]] including [[blood-vein]].
It has whorled spikes of reddish-green [[flower]]s, which bloom in June and July, becoming purplish. The [[stamen]]s and [[pistil]]s are on different plants; the ripe [[seed]]s are brown and shining.
Common sorrel has been cultivated for centuries. The leaves may be puréed in [[soup]]s and [[sauce]]s or added to [[salad]]s and [[shav]]; they have a flavor that is similar to [[kiwifruit]] or sour [[strawberry|wild strawberries]]. The plant's sharp taste is due to [[oxalic acid]], and so may be contraindicated in people with [[Rheumatism|rheumatic]]-type complaints, [[kidney]] or [[bladder stone]]s. Sorrel is also a [[laxative]].
In the [[Caribbean]], sorrel typically refers to [[Jamaica]]n Red Sorrel or [[Roselle (plant)|Roselle]]. A popular dark red sorrel beverage has a sweet, spiced flavor. Roselle is also used in tarts and jellies, and the fiber is used by craftspeople.
{{Herbs & spices}}
[[Category:Polygonaceae]]
[[Category:Herbs]]
[[Category:Leaf vegetables]]
[[Category:Medicinal plants]]
[[Category:Underutilized crops]]
[[Category:Caribbean cuisine]]
{{Taxobox
| color = lightgreen
| name = Sorrel
| image = rumex_acetosa_cultivar_01.jpg
| image_width = 250px
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Dicotyledon|Magnoliopsida]]
| ordo = [[Caryophyllales]]
| familia = [[Polygonaceae]]
| genus = ''[[Rumex]]''
| species = '''''R. acetosa'''''
| binomial = ''Rumex acetosa''
| binomial_authority = [[Carolus Linnaeus|L.]]
}}
'''Common sorrel''', also known as '''spinach dock''' and either '''ambada bhaji''' or '''gongoora''' in [[Indian cuisine]], is a [[perennial plant|perennial]] [[herb]] that is cultivated as a [[leaf vegetable]].
Sorrel is a slender [[plant]] about 60 cm high, with roots that run deep into the ground, as well as juicy stems and edible, oblong [[Leaf|leaves]]. The lower leaves are 7 to 15 cm in length, slightly arrow-shaped at the base, with very long [[Petiole (botany)|petiole]]s. The upper ones are [[sessile]], and frequently become crimson. The leaves are eaten by the [[larva]]e of several species of [[Lepidoptera]] including [[blood-vein]].
It has whorled spikes of reddish-green [[flower]]s, which bloom in June and July, becoming purplish. The [[stamen]]s and [[pistil]]s are on different plants; the ripe [[seed]]s are brown and shining.
Common sorrel has been cultivated for centuries. The leaves may be puréed in [[soup]]s and [[sauce]]s or added to [[salad]]s and [[shav]]; they have a flavor that is similar to [[kiwifruit]] or sour [[strawberry|wild strawberries]]. The plant's sharp taste is due to [[oxalic acid]], and so may be contraindicated in people with [[Rheumatism|rheumatic]]-type complaints, [[kidney]] or [[bladder stone]]s. Sorrel is also a [[laxative]].
In the [[Caribbean]], sorrel typically refers to [[Jamaica]]n Red Sorrel or [[Roselle (plant)|Roselle]]. A popular dark red sorrel beverage has a sweet, spiced flavor. Roselle is also used in tarts and jellies, and the fiber is used by craftspeople.
{{Herbs & spices}}
[[Category:Polygonaceae]]
[[Category:Herbs]]
[[Category:Leaf vegetables]]
[[Category:Medicinal plants]]
[[Category:Underutilized crops]]
[[Category:Caribbean cuisine]]
