This beloved French herb is used like a leafy green in everything from sauces and salads to fish, potatoes, and creamy dishes ...

Because of its bitter flavour, sorrel is often combined with other ingredients. It can be eaten raw in salads or cooked in soups, purées and stuffings and goes particularly well with fish and egg ...

"Sorrel is the earliest food we can harvest each spring," says Victoria Jabot, a grower and owner of Ley Creek Farm, a regenerative, no-till farm in Oswego County, NY. Rich in fiber, antioxidants ...