Long used as an herb for flavouring soup, sorrel takes its name, via French, from an ancient Germanic word, pronounced something like suraz, meaning sour. This Germanic word is also the source of the word sour itself, and also of the Modern German sauer, as in sauerkraut, literally meaning sour cabbage (during World War I, the association of Germany and sauerkraut led to German soldiers being nicknamed krauts). The first of these three words to appear in English was sour, dating back to the eleventh century; sorrel appeared in the mid fifteenth century, and sauerkraut was adopted in the early seventeenth century.
Sorrel is an herbaceous plant with large, pale green leaves that have a lemony, sour taste. It is commonly used in cooking as a fresh green, often added to soups or used in salads. It is also used to make a traditional Eastern European soup called schav.
A untamed plant adorned with sharply pointed leaves and vibrant red flowers, sorrel often goes unnoticed in English-speaking nations despite its popularity in France. In fact, a cultivated variation of sorrel is occasionally nurtured within gardens. Across the United States, it is referred to as sour grass, while the Jewish community knows it as schav. Possessing a distinctly acidic taste, sorrel can be utilized in small quantities to infuse salads, sauces, and various culinary preparations with its unique flavor profile. Additionally, it can be cooked akin to spinach and transformed into a velvety puree to accompany poached eggs, sweetbreads, and select meat dishes. Alternatively, blending sorrel with spinach can enhance the flavor of the latter. To capture the best qualities, sorrel should be harvested when young and fresh.