Look for sorrel in a supermarket and if you’re lucky, you might find tiny bunches hidden beneath the basil. And you’ll pay dearly for them. But head for the farmers market, and big bunches are yours ...

Although in this country we usually find sorrel packaged as an herb in produce sections of supermarkets (at $2 for less than an ounce!), in the late spring and summer this spinach-like leafy green ...

Most Americans probably haven’t had the opportunity to try sorrel, a surprisingly spritely, bright green herb. The flavor of the tangy, lemony leaves should earn this easy-to-grow herb a spot in every ...

The last time I had sorrel was…never. Reader Mark Bothwell may very well change that with this sorrel soup recipe. Its simplicity is sure to bring out the bright lemony flavor of the green plant’s ...

Eastern European Jews love sorrel—a green that resembles spinach but tastes sour like rhubarb—as the base for a summery soup called schav. Big pots of the summery green get simmered down with water ...

In our series, Win a Cookbook, we give you a preview of a cookbook we love, then let you vote for the recipe you most want us a reveal. By voting, you enter to win a free copy of the cookbook. See ...

A sorrel salad adds a zesty twist to your regular greens. Mix fresh sorrel leaves with cucumber slices, cherry tomatoes, and red onion for crunch. Dress with olive oil, lemon juice, salt, and pepper ...

Belinda Leong started to incorporate wild greens and herbs into her desserts in 2009 during a foraging-focused internship at the world-renowned Noma restaurant in Copenhagen. When sorrel’s in season, ...