Rumex scutatus

{{Short description|Species of herb}}

{{Speciesbox

| image=Rumex scutatus kz1.jpg

| genus=Rumex

| species=scutatus

| authority=L.

| synonyms_ref={{cite POWO |id=304830-2 |title=Rumex scutatus L. |access-date=2 November 2022 }}

| synonyms={{Collapsible list|

• Acetosa alpestris {{small|(Jacq.) Á.Löve}}
• Acetosa hortensis {{small|Garsault}}
• Acetosa pratensis subsp. alpestris {{small|(Jacq.) Á.Löve}}
• Acetosa scutata {{small|(L.) Mill.}}
• Acetosa scutata subsp. hastifolius {{small|(M.Bieb.) Á.Löve & B.M.Kapoor}}
• Lapathum alpestre {{small|(Jacq.) Scop.}}
• Lapathum scutatum {{small|(L.) Lam.}}
• Rumex acetosa subsp. alpestris {{small|(Jacq.) Á.Löve}}
• Rumex acmophorus {{small|Gand.}}
• Rumex aetnensis {{small|C.Presl}}
• Rumex alpestris {{small|Jacq.}}
• Rumex bellojocensis {{small|Gand.}}
• Rumex glaucus {{small|Jacq.}}
• Rumex hastatus {{small|Link ex Meisn.}}
• Rumex hastifolius {{small|Campd.}}
• Rumex hastifolius {{small|M.Bieb.}}
• Rumex pubescens {{small|K.Koch}}
• Rumex scutatus f. glaucus {{small|(Jacq.) Bolzon}}
• Rumex scutatus f. monstrosus {{small|Meisn.}}
• Rumex scutatus subsp. gallaecicus {{small|Lago}}
• Rumex scutatus subsp. glaucus {{small|(Jacq.) E.V.Vulf}}
• Rumex scutatus subsp. pyrenaeus {{small|Bonnier & Layens}}
• Rumex scutatus subsp. pyrenaicus {{small|Bonnier & Layens}}
• Rumex scutatus var. aetnensis {{small|(C.Presl) Meisn.}}
• Rumex scutatus var. glaucus {{small|(Jacq.) Poir.}}
• Rumex scutatus var. hastifolius {{small|(M.Bieb.) W.D.J.Koch}}
• Rumex scutatus var. hastilis {{small|W.D.J.Koch}}
• Rumex scutatus var. hortensis {{small|Gaudin}}
• Rumex scutatus var. insularis {{small|Briq.}}
• Rumex scutatus var. maculatus {{small|Gaudin}}
• Rumex scutatus var. subcordatus {{small|Döll}}
• Rumex scutatus var. triangularis {{small|W.D.J.Koch}}
• Rumex scutatus var. virescens {{small|St.-Lag.}}
• Rumex scutatus var. vulgaris {{small|Meisn.}}
• Rumex subvirescens {{small|Gand.}}

}}}}

Rumex scutatus (syn. Rumex alpestris) is a plant in the buckwheat family, used as a culinary herb. Its common names include French sorrel,{{PLANTS|id=RUSC8|taxon=Rumex scutatus|accessdate=26 October 2015}} buckler sorrel, shield-leaf sorrel, and sometimes the culinary name "green-sauce".Robert Hooper, Lexicon medicum, 1829 [https://books.google.com/books?id=zWBZAAAAIAAJ&pg=PA253&dq=rumex%20scutatus s.v. Rumex scutatus]

As a culinary herb, it is used in salads, soups, and sauces (especially for fish).Robert Pincus, "Pucker Up", Gourmet, May 28, 2008 [http://www.gourmet.com.s3-website-us-east-1.amazonaws.com/food/2008/05/sorrel.html] French sorrel tastes tart from its oxalic acid content, with a hint of lemon.The New Oxford Book of Food Plants, p 199, J. G. Vaughn and C. Geissler, OUP, Oxford, 1997, {{ISBN|0-19-854825-7}}. Later in the season, it can be bitter.Tommy Werner, "What's the Score on Sorrel?", Epicurious https://www.epicurious.com/ingredients/what-is-sorrel-recipes-article

French sorrel is hardy in most regions, tolerating frost, full sun and short dry spells.[http://www.jekkasherbfarm.com/details_new.asp?productid=328 Welcome to Jekka's Herb Farm |Specialising in Organic, Culinary, Aromatic, Decorative and Medicinal Herbs] It grows quickly to a clump up to {{cvt|1|m|ft}} in diameter, with long leaves up to {{cvt|10|cm|in|0}} wide. It is sometimes preferred for culinary uses to Rumex acetosa, garden sorrel.{{citation |url=http://www.pfaf.org/user/plant.aspx?LatinName=Rumex+scutatus |title=Plants for a Future |accessdate=13 May 2016}}