Sorrel
Rumex acetosa · oseille · Sauerampfer
Sorrel: what every chef needs to know
Few ingredients rival Sorrel when it comes to being an herbaceous leafy vegetable with a pronounced sour citrus flavour derived from oxalic acid (oxalate). Sorrel contains relatively high concentrations of oxalic acid (700–1,000mg/100g raw), which makes large quantities of raw sorrel inadvisable for people with kidney stones or gout. Cooking and blanching reduces the oxalic acid content by 30–50%. Sorrel is a classic herb in French cuisine (sauce à l'oseille) with salmon, and is used in the Netherlands and Belgium in soups and sauces. The sharpness of sorrel is optimal in young leaves in spring and early summer; older summer leaves are tougher and more bitter. Freezing destroys the leaf structure but not the flavour.
Sorrel: nutritional values per 100g (raw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Sorrel: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Classic French sorrel butter sauce with sorrel, shallot, cream and butter, an iconic accompaniment to pan-fried or poached salmon.
Creamy soup of fresh sorrel and potato with cream and nutmeg, a classic spring dish in the Netherlands and Belgium.
British version of the classic sorrel sauce: sorrel, creme fraiche, dill and lemon zest with boiled or pan-fried salmon.
Sorrel: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Use only young, small leaves; the acidity is intense, so combine with mild leaf greens and a sweet dressing to balance.
Quickly saut\u00e9 young sorrel in butter until wilted, than add cream; the sauce turns brownish-green but tastes intensely tangy. Do not cook longer than 5 minutes to preserve colour.
Blanch for 2 minutes to reduce oxalic acid content; pass through a fine-mesh sieve for a smooth, silky soup with a creamy potato base.
Small young sorrel leaves as garnish for fish, shellfish or smoked meat for a fresh tangy note; place at the last moment to prevent wilting.
Sorrel: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Sorrel: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Spring and early summer product. Young spring leaves are aromatically strongest and most tender. Greenhouse sorrel is limitedly available year-round.
Sorrel: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Sorrel: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The classic combination: the citrus acidity and minerality of Sancerre are the perfect mirror for sorrel sauce with salmon, an iconic dish from Loire cuisine.
- Sancerre
- Pouilly-Fumé
The taut, lemony acidity of Picpoul the Pinet connects with the intense sour note of sorrel, ideal with light fish dishes in sorrel sauce.
- Picpoul de Pinet AOP
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Sorrel
Is sorrel dangerous due to oxalic acid?
At normal culinary quantities sorrel is safe for healthy individuals. People with kidney stones (calcium oxalate stones), gout or kidney conditions should avoid large quantities of raw sorrel. Cooking lowers the oxalic acid content by 30–50%.
Why does sorrel sauce turn brown?
Chlorophyll, the green pigment of sorrel, breaks down during heating into brown-green pheophytin. This is normal and has no effect on the flavour. Use lemon juice or ascorbic acid to preserve the green colour for longer.
What are the best alternative types of sorrel?
French sorrel (Rumex scutatus) has a milder, lemon-like variety. Garden sorrel (Rumex acetosa) is the most widely used garden variety. Red-veined sorrel (Rumex sanguineus) has red-veined leaves and is more decorative than culinarily strong.
At what temperature should you store Sorrel?
Store Sorrel at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Sorrel professionally?
The primary professional technique for Sorrel is Raw in salad at cold for 3 min. Always verify core temperature with a calibrated probe thermometer.
Does Sorrel contain allergens?
Sorrel is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
