Sorrel is a fast growing, hardy, herbaceous perennial that has been used since ancient times in both culinary & medicinal recipes.
It has large, arrow-shaped leaves and is deep-rooted, thriving for a long time in the right environment.
Whorls of greenish flowers are produced in summer that turn to red.
The lemony flavours of sorrel makes it particularly good at adding some life to potatoes, eggs, and whole grains.
It is also delicious with smoked or oily fish like salmon or mackerel.
Sorrel is classically paired with cream, sour cream, or yogurt - adding a vibrant green colour and tartness to these plain items as their fatty creaminess neutralises the sharp flavour of the sorrel.
Sorrel is also a great addition to other cooked greens by adding a handful or two when you cook spinach, chard, or kale for a lovely sour kick.