Sorrel is marvellous stuff. A sharp and lemony spinach type leaf, that thrives in my rubbley, London clay garden and survives neglect, slug attack, drought and flooding. It is probably the best value food plant I have ever bought.
I use it a lot in cooking – spring leaves in salads and the bigger leaves right the way through the winter in soups, stews and pretty much everything else.
Sorrel recipes from me:
I’ll be at West Norwood Feast’s gardeners’ market tomorrow, and I’ve potted up some sorrel to sell. Happy sorreling.