Sorrel

Sorrel is a perennial herb with a distinctly tart, lemony flavour, resulting from its oxalic acid and ascorbic acid content. It grows wild in meadows and fields but is also cultivated in gardens. In the kitchen, the young spring leaves are the most tender and flavourful. Sorrel is commonly added to soups, most notably the classic sorrel soup with egg, as well as sauces for grilled meats, salads, and stuffings. When cooked, it loses significant volume and turns an olive-green colour. Rich in vitamin C and iron, sorrel should be consumed in moderation by people prone to kidney stones due to its oxalate content.