Rumex scutatus subsp. induratus
(Boiss. & Reut.) Nyman
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Summary
Source: WikipediaRumex scutatus (syn. Rumex alpestris) is a plant in the buckwheat family, used as a culinary herb. Its common names include French sorrel, buckler sorrel, shield-leaf sorrel, and sometimes the culinary name "green-sauce". As a culinary herb, it is used in salads, soups, and sauces (especially for fish). French sorrel tastes tart from its oxalic acid content, with a hint of lemon. Later in the season, it can be bitter. French sorrel is hardy in most regions, tolerating frost, full sun and short dry spells. It grows quickly to a clump up to 1 m (3.3 ft) in diameter, with long leaves up to 10 cm (4 in) wide. It is sometimes preferred for culinary uses to Rumex acetosa, garden sorrel.
Description
A Mediterranean climate herb in the Polygonaceae family.
This description is brief — help expand it
Edible Uses
The leaves and shoots are eaten raw in salads.
Traditional Uses
The leaves and shoots are eaten raw in salads.
This uses section is brief — help expand it
Distribution
It is a Mediterranean climate plant.
Where It Grows
Europe, Mediterranean, Portugal, Spain,
Synonyms
Also Known As
Acederas, Acedas, Aceas, Acederon, Adeas, Ancerinos, Piallos
References (3)
- Gonzalez, J. A., et al, 2011, The consumption of wild and semi-domesticated edible plants in the Arribes del Duero (Salamanca-Zamora, Spain): an ananalysis of traditional knowledge. Genetic Resources and Crop Evolution 58:991-1006 (As Rumex induratus)
- Pardo-de-Santayana, M., et al, 2007, Traditional knowledge of wild edible plants used in the northwest of the Iberian Peninsula (Spain and Portugal): a comparative study. Journal of Ethnobiology and Ethnomedicine 2007, 3:27
- Tardio, J., et al, Ethnobotanical review of wild edible plants in Spain. Botanical J. Linnean Soc. 152 (2006), 27-71 (As Rumex induratus)
