Bronze Sorrel (Oxalis corniculata) The sour flavor of sorrel pairs really well with both sweet and savory foods. It can be used to decorate ice creams and other desserts. A sauce sharpened with sorrel makes a fantastic accompaniment to fish or summer vegetables. The sour flavor dissipates during cooking so it is best to cook it very lightly if you wish to retain its sharpness.
The leaves contain oxalic acid, which gives them their sharp flavor. Oxalic acid is also found in peanuts, pecans, wheat bran, spinach, rhubarb, beets and beet greens and chocolate. Perfectly fine to eat in small quantities, oxalic acid should not be consumed in large amounts since it can bind up the body's supply of calcium leading to nutritional deficiency. The quantity of oxalic acid will be slightly reduced if the sorrel leaves are cooked. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take particular caution if including this plant in their diet since it could aggravate their condition.