Rumex scutatus
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Order: Caryophyllales
Family: Polygonaceae
Genus: Rumex
Species:
R. scutatus
Binomial name
Rumex scutatus
Synonyms[1]
List
    • Acetosa alpestris (Jacq.) Á.Löve
    • Acetosa hortensis Garsault
    • Acetosa pratensis subsp. alpestris (Jacq.) Á.Löve
    • Acetosa scutata (L.) Mill.
    • Acetosa scutata subsp. hastifolius (M.Bieb.) Á.Löve & B.M.Kapoor
    • Lapathum alpestre (Jacq.) Scop.
    • Lapathum scutatum (L.) Lam.
    • Rumex acetosa subsp. alpestris (Jacq.) Á.Löve
    • Rumex acmophorus Gand.
    • Rumex aetnensis C.Presl
    • Rumex alpestris Jacq.
    • Rumex bellojocensis Gand.
    • Rumex glaucus Jacq.
    • Rumex hastatus Link ex Meisn.
    • Rumex hastifolius Campd.
    • Rumex hastifolius M.Bieb.
    • Rumex pubescens K.Koch
    • Rumex scutatus f. glaucus (Jacq.) Bolzon
    • Rumex scutatus f. monstrosus Meisn.
    • Rumex scutatus subsp. gallaecicus Lago
    • Rumex scutatus subsp. glaucus (Jacq.) E.V.Vulf
    • Rumex scutatus subsp. pyrenaeus Bonnier & Layens
    • Rumex scutatus subsp. pyrenaicus Bonnier & Layens
    • Rumex scutatus var. aetnensis (C.Presl) Meisn.
    • Rumex scutatus var. glaucus (Jacq.) Poir.
    • Rumex scutatus var. hastifolius (M.Bieb.) W.D.J.Koch
    • Rumex scutatus var. hastilis W.D.J.Koch
    • Rumex scutatus var. hortensis Gaudin
    • Rumex scutatus var. insularis Briq.
    • Rumex scutatus var. maculatus Gaudin
    • Rumex scutatus var. subcordatus Döll
    • Rumex scutatus var. triangularis W.D.J.Koch
    • Rumex scutatus var. virescens St.-Lag.
    • Rumex scutatus var. vulgaris Meisn.
    • Rumex subvirescens Gand.

Rumex scutatus (syn. Rumex alpestris) is a plant in the buckwheat family, used as a culinary herb. Its common names include French sorrel,[2] buckler sorrel, shield-leaf sorrel, and sometimes the culinary name "green-sauce".[3]

As a culinary herb, it is used in salads, soups, and sauces (especially for fish).[4] French sorrel tastes tart from its oxalic acid content, with a hint of lemon.[5] Later in the season, it can be bitter.[6]

French sorrel is hardy in most regions, tolerating frost, full sun and short dry spells.[7] It grows quickly to a clump up to 1 m (3.3 ft) in diameter, with long leaves up to 10 cm (4 in) wide. It is sometimes preferred for culinary uses to Rumex acetosa, garden sorrel.[8]

References

  1. ↑ "Rumex scutatus L." Plants of the World Online. Royal Botanic Gardens, Kew. Retrieved 2 November 2022.
  2. ↑ USDA, NRCS (n.d.). "Rumex scutatus". The PLANTS Database (plants.usda.gov). Greensboro, North Carolina: National Plant Data Team. Retrieved 26 October 2015.
  3. ↑ Robert Hooper, Lexicon medicum, 1829 s.v. Rumex scutatus
  4. ↑ Robert Pincus, "Pucker Up", Gourmet, May 28, 2008
  5. ↑ The New Oxford Book of Food Plants, p 199, J. G. Vaughn and C. Geissler, OUP, Oxford, 1997, ISBN 0-19-854825-7.
  6. ↑ Tommy Werner, "What's the Score on Sorrel?", Epicurious https://www.epicurious.com/ingredients/what-is-sorrel-recipes-article
  7. ↑ Welcome to Jekka's Herb Farm |Specialising in Organic, Culinary, Aromatic, Decorative and Medicinal Herbs
  8. ↑ Plants for a Future, retrieved 13 May 2016


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