Choose sorrel with firm, bright-green, crisp, and arrow-shaped leaves. Avoid sorrel with woody-looking stems or leaves that are yellow or wilted. As all sorrel matures it becomes more acidic, whereas the smaller leaves tend to be less acidic.
Belleville sorrel, also called sour dock and sour grass, is the most strongly flavored variety of sorrel.
Dock sorrel, also called spinach dock and herb patience dock, is the mildest variety.
Gourmet food stores sometimes carry cooked sorrel in jars and cans.
While dried leaves are available, fresh sorrel is more flavorful.
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.
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