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A salad herb that is a small, low growing, leafy green plant. It has an acidic, lemony and somewhat sour flavor which mixes well with other salad greens. It is used for making salads, soups, cream sauces, fish, and sweet or savory custards. Sorrel should be used sparingly because of its high content of oxalic acid, which can lead to kidney damage. French Sorrel and Wood Sorrel are two additional varieties of Sorrel with different types of leaves than common Sorrel, but they have the same taste and can be used as substitutes. Both also contain oxalic acid and should be used sparingly.

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