PlantFiles: French Sorrel, Buckler's Sorrel, Buckler-leaved Sorrel
Rumex scutatus

Great site! Just learning how it works. Sorrell is very tastey but can have harmful side effects for some. See below. I just downloaded some awesome recipes for sorrell if anyone in interested. (Soup, sauce and drinks-with or without RUM) ;)

SIDE EFFECTS AND CAUTIONS
Garden and French sorrel should be consumed in moderation, as both are high in oxalic acid, which can cause kidney stones in some individuals. If you are prone to hyperacidity, you probably should avoid sorrel as its high acidity may cause gastric upset. If you suffer from gout or kidney stones, or if you have a history of kidney disease, you should not consume sorrel. Some authorities have also recommended that people afflicted with arthritis or rheumatism should avoid eating sorrel.
Don't cook sorrel in cast iron pots as the oxalic acid in the leaves will react with the metal, and the leaves will have an unpleasant metallic taste. Also avoid using aluminum cookware, as the oxalic acid could free toxic amounts of aluminum ions. Use stainless steel utensils and cookware when preparing sorrel.
Avoid sorrel tea because of the oxalates and also because sorrel acts as a diuretic.

Very tasty lemony leaves. It is considered invasive though so you probably want to grow it in a pot. Easy to grow.

I just did a search on this plant, before planting one. Some of the above comments concern common garden sorrel, or Rumex acetosus, which has large leaves and is a very big plant. The true scatutus species is a low-growing plant with smal, succulent leaves. Both are culinary, but the scutatus is the stronger-flavored one originally used in soups, etc.

A very delicious meal can be made from sorrel leaves and eggs. When it's done, it looks like spinach, but tastes sweet. I don't have the recipe, but it's one of my favorite foods. I love this plant.

Very easy to grow..... my plants lasted for several years untill they peetered out..... will grow in partial shade..... appreciate not to dry out..... deadhead for better leaves....... great in soups....... or salads but most americans don't understand sorrel in the american palate for salads........ also a good herbal remedy for various things ....... the taste is very lemonly very acidic..... almost mouth puckering with a lettuce flavor of course........ a good all around spring tonic eaten or made into a tea....... easily I think grow from seed....... there are a few cultivars available.........

French sorrel likes our cool moist climate in South Central Alaska. It winters over well, and it affords wonderful bounty all summer long. Cream sorrel soup is quite tasty, and sorrel adds a touch of sour to salads, as well.

French Sorrel has green arrow leaves that emerge directly from the ground. The flower stalks can reach four feet high.

Plant in moist, reasonably fertile soil and provide fertilzer throughou the season. To maintain the leaves' flavor, remove flower stems as they emerge. At a minimum, remove the flower stalks before the seeds can ripen and scatter.

Leaves should not be eaten by those prone to kidney stones.