The youngest leaves have a slightly more acidic taste, but you can use mature leaves steamed or sautéed like spinach. Sorrel is also called sour dock and is a perennial herb that grows wild in many parts of the world. The herb is widely used in French cuisine but not as well known in the United States.

Common Sorrel

  • A spinnach resembling green herb commonly plucked for it's vegetable qualities.

  • requires sun to part shade   45 cm tall