used to make sour soups, stewed with vegetables or herbs, meat or eggs. In rural Greece, it is used with spinach, leeks, and chard in spanakopita. "Escalope de saumon à l'oseille" (salmon escalope in sorrel sauce), invented in 1962 by the Troisgros brothers, is an emblematic dish of the French nouvelle cuisine. French cuisine traditionally cooks fish with sorrel because its acidity dissolves thin fish bones. In the Caribbean, the roselle flower commonly made into sweet drinks is known as "sorrel", but this plant from Western Africa is actually a form of hibiscus unrelated to the Eurasian sorrel herb. References External links Rumex Herbs Sour foods Leaf vegetables Perennial vegetables Medicinal plants Caribbean cuisine Plants described in 1753 Ukrainian cuisine Polish cuisine Dioecious plants Russian cuisine Taxa named by Carl Linnaeus