Sorrel refers to a leafy vegetables /herb which is both known to be edible and medicinal. Sorrels have long been cultivated as culinary herbs and they are valued for their tart and lemony flavor. They are used as an ingredient for soups, stews, salads and sauces.
Sorrel tastes best in early spring, and becomes increasingly bitter as the season progresses. The young and tender leaves are used in salads, while the larger leaves can be used for soups, stews and sauces.
Garden Sorrel (R. Acetosa) has a long and arrow-shaped leaves while the French Sorrel (Rumex scutatus) is milder-flavored and is a round-leaved variety.
In Germany, they made it into a soup called Sauerampfersuppe.