Clay / Heavy / Moist / Well Drained / Light / Sandy
Sorrel leaves have a tangy taste, with hints of citrus. They may be harvested as a baby leaf and used in salads, but can also be harvested when mature and cooked like spinach. Sorrel works well as an accompaniment to fish, meat and egg dishes, and as an ingredient in soup and gratins. Leaves may also be added raw to dishes.
Buckler-leaved sorrel, Rumex scutatus, is a low-growing, creeping sorrel. It's easy to grow, producing masses of delicious, tangy leaves, which are best eaten raw in salads.
Grow buckler-leaved sorrel in a sunny or partially-shady spot, in a fertile and moisture-retentive soil.
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Rumex ‘Scutatus’ and wildlife
Rumex ‘Scutatus’ has no particular known value to wildlife in the UK.
