Sorrel (scientific name Oxalis acetosella) is a small plant with characteristic basal leaves and soft pink, yellow, fuchsia or white inflorescences whose name derives from the large amount of oxalic acid contained in the leaves.
Precisely for its characteristic acidulous flavor that is very reminiscent of that of vinegar, in fact, sorrel has been used since the Middle Ages as a condiment for salads, vegetables and soups.
It is a herbaceous plant that grows spontaneously in mountain and submontane habitats, in woodlands and in wetlands. Although it is widespread, this plant with its characteristic white flowers is not very easy to recognize because it tends to blend in with the common clover.
The properties of the sorrel are many, and it is also excellent in the kitchen. By tasting the leaves, you can recognize its typical sour and sour taste.