Everyday Eats & Sweets / Flowers & Herbs / Garden of Eatin' / Recipes

True French Sorrel (and Your Garden on Toast)

True French sorrel

True French sorrel (Rumex scutatus) is one of those things in my garden that’s very underused, but when I do use it, I wonder why I don’t do it more often.

Low-growing True French sorrel herb

The leafy herb is not to be confused with what’s sometimes called French sorrel, but is really common sorrel or garden sorrel (Rumex acetosa). There is only one French sorrel — True French sorrel, that is — with leaves that are small and shaped like a shield (scutatus is Latin for “armed with a shield”).

Scutatus is Latin for "armed with a shield"

Or, shaped like a teddy bear the other way around.

True French sorrel leaf

The whole plant grows low to the ground (almost like a creeping vine, but non-invasive) no taller than 6 to 12 inches. You can divide the clump every couple of years and it will re-grow with vigor. As a perennial, it stays green and vibrant all winter.

Rumex scutatus plant

It’s also one of the most low-maintenance plants in my herb garden, resistant to pests and nearly indestructible, as evidenced by the plant bouncing back after being nearly chomped to the ground by my chickens. It’s tolerant of my forgetfulness to water on a consistent basis.

On a hot summer day, it’s still bright-eyed and bushy-tailed and I’ve never seen a droopy leaf, even hours after I’ve harvested the herb and left it on the counter. For that reason alone, it’s an excellent addition to salads and sandwiches that you want to take to work.

True French sorrel has a tangy lemon flavor — like a milder version of lemon verbena, or as I love to describe it, sour green grapes.

Its tartness comes from oxalic acid, the same chemical that makes rhubarb so sour (in fact, they both belong to Polygonaceae, the buckwheat family). This same chemical is present in other sour dock species (like Rumex sanguineus, also known as red-veined sorrel) and wood sorrel species (like Oxalis triangularis, known as purple shamrock).

(As an aside, the name “True French sorrel” can sometimes be confusing because it’s unrelated to the wood sorrel family, which is Oxalidaceae.)

It’s very high in vitamin C (known to treat scurvy way back when sailors in the 16th to 18th centuries were afflicted with such diseases) and rich in iron and potassium.

I like to toss whole leaves into a salad for a burst of flavor, but you can use it as you would any other herb — minced and mixed into a marinade or dressing, chopped and sauteed into a creamy buttery sauce, or stuffed into chicken breasts or flank steaks. If you have a recipe that calls for lemon zest, try True French sorrel instead.

Recently I’ve been using the herb in what I call the “garden on toast”… a quick and easy breakfast made with that morning’s harvest. All you need are a bagel and a schmear, a few leaves of True French sorrel, and a handful of fresh veggies sliced or diced to your liking.

True French sorrel breakfast

Your Garden on Toast

Makes as many servings as you want


English muffin or bagel
Cream cheese
A few leaves of True French sorrel
Thinly sliced cucumbers
Thinly sliced carrots
Thinly sliced red bell peppers
Fresh cracked black pepper
And whatever else you want (sometimes I’ll add a fried egg or smoked salmon)


This is what I call a freestyle recipe. You can go wild with it and use whatever’s in season in your garden or still lingering in your crisper drawer.

First, toast up your English muffin or bagel. Slather on some cream cheese. Layer your True French sorrel, veggies and other goodies on top, and finish with a few turns of cracked black pepper. Eat it open-faced or make it a muffin-wich (bagel-wich?) for breakfast on the go!

True French sorrel on toast
About Author

I'm a plant lover, passionate road-tripper, and cookbook author whose expert advice and bestselling books have been featured in TIME, Outside, HGTV, and Food & Wine. The No-Waste Vegetable Cookbook is my latest book. Garden Betty is where I write about modern homesteading, farm-to-table cooking, and outdoor adventuring—all that encompass a life well-lived outdoors. After all, the secret to a good life is... Read more »


  • Barry Kahan
    August 27, 2019 at 5:10 pm

    What causes small ring shaped spots French sorrel. Can you still eat them wilted?

    • Linda from Garden Betty
      August 28, 2019 at 8:07 pm

      I’m not sure, as it could be a disease like leaf spot, or it could be pest damage. As for eating the leaves while they’re wilted, sure you can, as long as the leaves aren’t damaged as you say. To revive leafy greens, you can soak them in a bowl of very cold to icy water for about 30 minutes. They’ll crisp right up again.

  • Jon Clark
    July 22, 2019 at 1:41 pm

    Where can you buy these seeds online? I keep seeing giant French sorrel online.

    • Linda from Garden Betty
      August 4, 2019 at 11:07 pm

      I started my true French sorrel from a seedling purchased from http://www.richters.com.


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