Sorrel is very high in Oxalic acid. Good news/bad news depending on the quantity consumed and health of the individual. Common sorrel grows naturally as a "weed" in much of the U.S. and is larger than the "French" Sorrel frequently used in soups across Europe. Neither is the same as what is called sorrel in Jamaica. Some even call the Oxalis plant (that looks like clover). I have been using small amounts of the leaf of very young common sorrel in salads. In the south, generations have eaten a wide variety of young weeds in "sallet"..from the old English as a spring tonic or cleaner.
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