Sorrel is a slender herbaceous perennial plant about 60 centimetres (24 inches) high,[3] with roots that run deep into the ground, as well as juicy stems and arrow-shaped (sagittate) leaves which grow from a rosette.

Rumex acetosa occurs in grassland habitats throughout Europe from the northern Mediterranean coast to the north of Scandinavia and in parts of Central Asia.

In Afghanistan, the leaves are coated in a wet batter and deep fried, then served as an appetizer or if in season during Ramadan, for breaking the fast.

The most common preparation is aveluk soup, where the leaves are rehydrated and rinsed to reduce bitterness, then stewed with onions, potatoes, walnuts, garlic and bulgur wheat or lentils, and sometimes sour plums.

Throughout eastern Europe, wild or garden sorrel is used to make sour soups, stewed with vegetables or herbs, meat or eggs.