Rumex acetosa: use, properties, and tradition

Rumex acetosa L., a member of the Polygonaceae family, is commonly known as Sorrel or “Sour Herb.”

The name Rumex translates to “lance”, inspired by the lance-shaped leaves, while acetosa refers to its taste reminiscent of vinegar.

This perennial herbaceous plant, with a robust root, can reach a height of up to one meter. It thrives in meadows, uncultivated fields, and along watercourses.

With a round, slightly grooved stem, its lance-shaped leaves have acute tips and wavy margins. Base leaves have long stems, while those on the stem lack them. The flowers, arranged in panicles, take on a rust-red hue.

The dry fruit contains a single seed (achene) with a red-brown color.

This plant was served as a digestive at the Pharaoh’s table in ancient Egyptian times. Many authors, including Virgil, report that the Romans used it both in their cuisine and for medicinal purposes. In the Middle Ages, it was used in the preparation of soups or salads.

Harvested in spring (March-April), the entire plant constitutes the drug.

Its main components include potassium and calcium oxalate, vitamin C, tannins, and anthraquinone derivatives. Rich in minerals such as iron, magnesium, calcium, manganese, copper, and zinc, its tangy taste comes from organic acids, particularly oxalic acid in concentrations ranging from 300 to 500 mg/100 grams.

In folk medicine, it was used for spring blood purification and skin diseases. Like other plants of the Rumex genus, it enjoys a reputation as a detoxifier, thanks to its stomachic, gently laxative, and diuretic properties. In the past, the leaves were recommended for treating microcytic and hypochromic anemias due to their believed iron-fixing qualities.

Fresh leaf poultices serve as excellent remedies for skin irritations and insect bites. When minced and applied to the face, they tighten pores and eliminate so-called “blackheads.”

The root, harvested in autumn and infused or decocted, acts as a laxative and diuretic. In homeopathy, the roots are used for skin diseases, cramps, and sore throats.

Sorrel is also a dye plant, providing yellow color from its leaves and red from its rhizome.

The leaves’ tangy flavor stimulates appetite, aiding digestive processes.

In the kitchen, young leaves with a tangy taste are added to enhance salads, sauces, and soups. When boiled, they serve as a substitute for spinach. In Piedmont, a green sauce with Sorrel (mentioned in the “Cuoco Piemontese” in 1766) is prepared, similar to Lombard “Erba brusca” sauce.

“In herbal broths, cherished in old domestic and prophylactic medicine, alongside sorrels were dandelions, fumitories, burdocks, frogs, and vipers, later logically replaced by veal and chickens” (Scotti, 1872).

Caution is advised for those with kidney and liver stones, as well as gastric and intestinal disorders due to its oxalate content.

 

Rumex acetosa L., Sorrel, should not be confused with Wood Sorrel (Oxalis acetosella L.), an herbaceous plant belonging to the Oxalidaceae family. Its leaves contain potassium oxalate, mucilage, and vitamins A and C. Due to its high potassium oxalate concentration, Oxalis acetosella L. shares the same contraindications as Sorrel.

Trivia: Sorrel is part of Renè Caisse’s famous herbal decoction recipe, recommended for promoting the body’s purifying and draining functions. The recipe includes Arctium lappa (Burdock root), Rumex acetosa (Sorrel), Ulmus rubra (North American Red Elm bark), and Rheum palmatum (Rhubarb root).

It is also an ingredient in Bouillon aux Herbes, a preparation given to individuals with bad breath, fever, and after a purge. The preparation involves boiling 40 grams of Sorrel, 20 grams of Lettuce, 10 grams of Swiss chard, and 10 grams of Chervil in a liter of water. After adding 2 grams of salt and 5 grams of fresh butter, the mixture is strained. Leeks were sometimes added for flavor correction (Larousse Dictionary).

“As an anti-arthritis remedy, fresh Sorrel (Rumex acetosa L.) plant was pounded with a teaspoon of salt and some wine. Alternatively, leaves and roots were macerated in alcohol for 5-6 days. The filtered alcohol was then used to soak cotton bandages, which were wrapped around the affected area. However, Sorrel appears to be a potent blistering agent, and interviewees from Manfredonia and S. Salvatore emphasized that skin contact should not exceed 5-10 minutes. In Mattinata, the decoction water was used by women to dye garments brown. The plant is simply known as Sorrel” (POPULAR PHARMACOPOEIA OF GARGANO, Natural1 – May 2004).

GIULIA CALDARELLI