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SORREL
Sorrel has a sharp, lemony, tangy flavour. It's perfect in soups, sauces, salads, and paired with fish or eggs.
Member of the buckwheat family (Polygonaceae), related to rhubarb and dock.
A long-standing favourite in French cooking, especially in classic sorrel soup. It's rich in vitamin C and oxalic acid, and traditionally used to stimulate the appetite.
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HOW TO STORE YOUR SORREL
Storage: Keep fresh in the fridge, wrapped loosely in a damp paper towel or unsealed bag, for up to a week. Leaves wilt faster than sturdier herbs.
Drying: Not recommended as sorrel loses most of its distinctive tang and turns an unappealing colour when dried.
Freezing: Cook down into a purée first (sorrel breaks down quickly on heat), then freeze in an ice cube tray or small container; use in soups and sauces later.