Sorrel has a sharp, lemony flavour - the name derives from the French for 'sour'. Highly regarded in France, where the leaves are used in soups and sauces, sorrel can also be served with fish and egg dishes. Only the younger leaves, available in the springtime, should be used in salads. In the summer, sorrel is put to tastier use when made into sauce or soup.
Choose the best
Make sure that the leaves are bright green, crisp and fresh.
If you are feeling especially careful, you can fold each leaf in half lengthways and tear from the central stem. Discard the stems and wash the leaves well. Alternatively, wash well under cold water.
Store in the fridge for no more than three days.
Use young leaves raw to add kick to a green salad, or combine with butter or cream as an accompaniment for fish.
Try endive, spinach or rocket.