Sorrel, the spinach look-alike with a puckery flavor that's in markets now, isn't exactly a staple on American tables, but the French have been eating it for centuries. It's a relative of rhubarb, ...

1400g | 3lbs sorrel (in season from May-October) 25g | 1oz butter or margarine 2 tablespoons cream a little flour salt and pepper Pick over the sorrel, remove the stalks and wash it in several changes ...

The lemon of the north. I wonder have your ever heard that phrase before? Of course, I'm not talking about any exotic fruit. The phrase refers to simple common sorrel. The delicate acidity in sorrel ...