Different islands give sorrel their own spin, varying the spices and other ingredients. Some people add ginger ale to the mix. Wine, rum or other alcohols can be used for the optional buzzy kick.

Sorrel has a short shelf life and should used as quickly as possible. It keeps for a day or two in the fridge, for a year in the freezer. Be warned: This is an aggressive perennial, considered ...

Look for sorrel in a supermarket and if you're lucky, you might find tiny bunches hidden beneath the basil. And you'll pay dearly for them. But head for the farmers market, and big bunches are ...

Sorrel, the spinach look-alike with a puckery flavor that's in markets now, isn't exactly a staple on American tables, but the French have been eating it for centuries. It's a relative of rhubarb ...

As with sorrel, schav is not generally available in grocery stores. So if you want to enjoy this delicacy, you have to make it yourself. But schav is very easy to make.

Tart, creamy and refreshing, this chilled green soup from chef Bonnie Morales of Kachka in Portland, Ore., makes the leap deliciously from spring to summer.

Rhubarb is an ingredient with an identity crisis. If it’s a vegetable, why is it always treated like a fruit? More importantly, what other vegetables can be turned into sweet-tart compote?

Fig Tree, a Venice Beach cafe operating on the boardwalk for the last 40 years, updated its menu to reflect more seasonal produce from farmers markets.Chef/owner Dashiell Nathanson changes half of the ...