Garden sorrel (Rumex acetosa)
Garden sorrel, broad-leaf sorrel, sour dock (En); oseille commune, grande oseille (Fr); acedera, acedilla, vinagrera (Sp); 酸模 (Cn)
Leaves, known for their acidity, are eaten raw in salad, added to soup, or cooked to season lamb, beef, omelettes, and sauces.
Beta-carotene: medium in leaves; vitamin E: low; folic acid: low; ascorbic acid: high; calcium: medium; iron: low; protein: 1.5%. Leaves contain also oxalic acid (ca. 0.3%) and tannins.
Read more: Garden sorrel, in Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center