Rumex scutatus

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]

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.

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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