Sorrel; by Linnæus joined to the genus of Dock, under the title of Rumex; but as the plants have long been used in the kitchen, and sometimes in the shops, under the title of Sorrel, we choose to preserve it; especially as, according to his method, they seem more properly ranked in his 224 clas, intitled Dioscia.—Of this genus there are reckoned eight Species.
1. The pratensis, or common sorrel, grows naturally in pasture-grounds in most places of England and Scotland, so requires no description. It is also cultivated in gardens for culinary uses, where it produces large leaves, though it is generally small when growing in the fields. It is a perennial plant, and with proper management will continue many years. Its acidity gives it a considerable medicinal virtue in all putrid diseases*; and formerly an essential salt was extracted from it by evaporating the juice of the fresh plant. This was, however, very difficult to procure, and yielded only in small quantity; twenty pounds of the plant affording little more than two ounces of salt. What was worse, the salt when thus procured was inferior in virtue to the plant itself; so that this preparation is now entirely diluted. This plant is fit for use all the year round.
2. The acetofella, or sheep's sorrel, grows naturally on dry banks, and on gravelly ground, where its creeping roots it proves a very troublesome weed, so is not admitted into gardens. It possesses the same medicinal virtues with the former.
3. The ficulata, round-leaved garden or French sorrel, is a more grateful acid than either of the former; so is preferably cultivated for culinary uses. About Paris it is cultivated in almost as great quantity as any other esculent plant. It has also been much cultivated in England since the introduction of French cookery; being an ingredient in many of their sauces and soups.
4. The digyna, or low creeping sorrel, grows naturally in the northern counties of England, Wales, and Scotland. The leaves have very short footstalks, are indented at both ends, and thick in proportion to their size. They grow near the ground, and seldom rise above six inches high. The roots creep in the ground, whereby it multiplies exceedingly in a proper situation. It is sometimes preserved in gardens for the sake of variety, but is not used in the kitchen, though it is applicable to the same purposes with the other species.
5. The alpina, or alpine sorrel, is full as hardy as the common, and fitter for the use of the kitchen, as having larger and more succulent leaves, of an equally grateful acid taste.
6. The velutaria, or American annual sorrel, is kept in some gardens for variety, but is not of any use. It is a native of America and Egypt.
7. The rosea, or Egyptian sorrel, grows naturally only in that country; it has its name from the bladders of the seeds being of a fine rose colour.
8. The dumaria, or sorrel-tree, is a native of the Canary Islands, and rises with a strong woody stalk to the height of 10 or 12 feet. It is frequently kept in Britain in gardens.
9. The sterilis, or northern barren sorrel, is used for culinary purposes; and is preferable to the common kind, very rarely running to seed, and being fit for use all the year round.
Culture. Most species of sorrel may be propagated either by seeds, sown early in the spring on a moist shady border; or by parting the roots, either in spring or autumn. The plants raised from the seeds, however, are more vigorous than those propagated from cuttings. They ought to be placed at a good distance from one another, so as to allow of digging the ground about each plant. French sorrel, particularly, spreads its roots so much, that the plants ought not to be placed at less than two feet distance from one another. It agrees better with an open situation than such as are natives of Britain. As the seed neither of French sorrel nor of the sorrel-tree ripens well in England, they can only be propagated from cuttings. The French sorrel thrives best on stony land, as it grows naturally on rocks. The sorrel-tree requires to be houled in winter, being unable to live in hard frost. If the cuttings are planted in a shady border any time in summer, and duly supplied with water, they will soon put out roots; upon which they must be immediately taken up, and planted in pots; for if permitted to remain in the border, they will soon grow so vigorous as to render their transplanting hazardous. When planted in pots, they should be placed in the shade, until they are again rooted; then they may enjoy the open air till October, when the frosts begin to be sharp; at which time they should be carried into the green-house, and treated in the same way as myrtles or other hardy greenhouse plants.