Rumex scutatus (syn. Rumex alpestris) is a plant in the buckwheat family, used as a culinary herb. Its common names include French sorrel,[2] buckler sorrel, shield-leaf sorrel, and sometimes the culinary name "green-sauce".[3]
Quick Facts Scientific classification, Binomial name ...
| Rumex scutatus |
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| Scientific classification |
| Kingdom: |
Plantae |
| Clade: |
Tracheophytes |
| Clade: |
Angiosperms |
| Clade: |
Eudicots |
| Order: |
Caryophyllales |
| Family: |
Polygonaceae |
| Genus: |
Rumex |
| Species: |
R. scutatus |
| Binomial name |
Rumex scutatus
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| Synonyms[1] |
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- Acetosa alpestris (Jacq.) Á.Löve
- Acetosa hortensis Garsault
- Acetosa pratensis subsp. alpestris (Jacq.) Á.Löve
- Acetosa scutata (L.) Mill.
- Acetosa scutata subsp. hastifolius (M.Bieb.) Á.Löve & B.M.Kapoor
- Lapathum alpestre (Jacq.) Scop.
- Lapathum scutatum (L.) Lam.
- Rumex acetosa subsp. alpestris (Jacq.) Á.Löve
- Rumex acmophorus Gand.
- Rumex aetnensis C.Presl
- Rumex alpestris Jacq.
- Rumex bellojocensis Gand.
- Rumex glaucus Jacq.
- Rumex hastatus Link ex Meisn.
- Rumex hastifolius Campd.
- Rumex hastifolius M.Bieb.
- Rumex pubescens K.Koch
- Rumex scutatus f. glaucus (Jacq.) Bolzon
- Rumex scutatus f. monstrosus Meisn.
- Rumex scutatus subsp. gallaecicus Lago
- Rumex scutatus subsp. glaucus (Jacq.) E.V.Vulf
- Rumex scutatus subsp. pyrenaeus Bonnier & Layens
- Rumex scutatus subsp. pyrenaicus Bonnier & Layens
- Rumex scutatus var. aetnensis (C.Presl) Meisn.
- Rumex scutatus var. glaucus (Jacq.) Poir.
- Rumex scutatus var. hastifolius (M.Bieb.) W.D.J.Koch
- Rumex scutatus var. hastilis W.D.J.Koch
- Rumex scutatus var. hortensis Gaudin
- Rumex scutatus var. insularis Briq.
- Rumex scutatus var. maculatus Gaudin
- Rumex scutatus var. subcordatus Döll
- Rumex scutatus var. triangularis W.D.J.Koch
- Rumex scutatus var. virescens St.-Lag.
- Rumex scutatus var. vulgaris Meisn.
- Rumex subvirescens Gand.
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As a culinary herb, it is used in salads, soups, and sauces (especially for fish).[4] French sorrel tastes tart from its oxalic acid content, with a hint of lemon.[5] Later in the season, it can be bitter.[6]
French sorrel is hardy in most regions, tolerating frost, full sun and short dry spells.[7] 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.[8]
