Sorrel

Also known as spinach dock.

Available in fresh leaves.

Sorrel has a mildly sour flavour - one you’re not likely to forget. It’s taste will add a ‘zing’ to any salad.

They have been employed from the most distant time as a salad.

In France, sorrel is put into ragouts, fricassées and soups, forming the chief constituent of the favourite Soupe aux herbes.

Sorrel is not an herb or spice, but a salad green. Sorrel can be cooked like spinach and served with trout or salmon, or mixed in a few leaves with your cooked spinach or chard for a sharp, lemony flavor.

Young, tender spring leaves can be used as a salad green, and are also used in cream of sorrel soup. It is shown here for it is a very flavorful green that can add taste and flavor to many dishes.

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