Chukka looks similar to spinach, with broad dark green leaves and thick stems. Chukka leaves are a bit meatier than spinach and they are triangular in shape. The pungent leaves have a tart, lemony flavor. Chukka is sour and slightly astringent, due to the high levels of oxalic acid present in the plant.
Chukka is available year-round in sub-tropical climates, with a peak season during the summer months.
Chukka leaves are high in vitamin C, and contain beta-carotene and lutein as well as antioxidant properties. When dried, Green sorrel has been used to treat itchy skin, fever and scurvy; sprinkle the dried herb over soups or salads to treat these ailments. Chukka has also been used to aid in digestion and relieve constipation due to the presence of high amounts of fiber. Those deficient in iron and calcium should limit the quantity of Chukka in their diet.