Sorrel can be used in place of any green in any recipe, adding a crisp citrus zest. It makes a lovely addition to salads, and a bright garnish on any dish. It is also tasty served barely wilted in hot butter, much like spinach or chard.

Sorrel and Potato Salad

boil a pot of baby potatoes. Chop a handful each of fresh sorrel and chives. Mix together and dress with 1/2 cup sour cream, 1 Tblsp white wine vinegar, and 1 tsp. dijon mustard. Salt and pepper to taste.

Sorrel Sauce

Sorrel is an excellent accompaniment to fish and eggs. Try this sauce over poached fish, chicken, eggs Benedict or steamed veggies.

Wash and dry two handfuls of sorrel leaves. Remove stalks and chop roughly. Melt 3 Tblsp butter in a pan, add sorrel and freshly ground black pepper. Cook until soft, then puree with 1/2 cup heavy cream. Return to heat just to warm sauce; add more cream if needed.