Common sorrel grows wild over most of Scandinavia and is also grown on a small scale. Wild sorrel has a sharper flavour and should be picked while young[1].
Common sorrel, and the variety mountain sorrel, can be used both as a herb and as a vegetable. It can be prepared like spinach or chard. Sorrel is also the main ingredient in the Eastern European soup shchav and is often used instead of spinach in Greek spanakopita.
Nutritional value
Like rhubarb, sorrel, especially wild sorrel, contains oxalic acid, which is poisonous in large quantities. Avoid cooking sorrel in aluminium pans, as the acid causes aluminium to be released.
