Sorrel is a vegetable plant with a distinct acidic flavor and powerful aroma. It adds a bit of individuality to even the most basic foods in the kitchen: soups, soups, sauces, and so on. Sorrel stands out nutritionally because of its antioxidant properties and high quantity of important vitamins and minerals. Sorrel's characteristics Antioxidant properties; strong aromatic properties; low calorie content; Potassium and vitamin A are good sources, and the fiber level is interesting. We know that sorrel has been valued for its therapeutic virtues throughout Asia and Europe for ages, and that it was especially valued by the Egyptians during the Pharaonic era. Until the Middle Ages, it will be fully established into European kitchens. Sorrel was employed by the Romans and Egyptians for its digestive effects. The name sorrel comes from the Old English word surele, which means "on." It was also used to prevent scurvy in the Middle Ages. The earliest English settlers in Canada brought sorrel with them. Rumex is the scientific name for sorrels, which belong to the Polygonaceae family. Here are a couple of instances of wild species: Rumex acetosa, often known as common sorrel, meadow sorrel, or barberry, grows to a height of 30 cm to 1 m. The leaves are robust and thick, measuring 7 to 15 cm in length. It has three membrane wings on its fruits. From May through September, crimson clusters of flowers bloom. This shrub can be found in pastures and meadows. Sheep sorrel, or Rumex acetosella. It grows up to 50 cm tall in rocky areas with acidic soil.