The leaves of the sorrel plant are used in cookery, they are arrow-shaped, a bright green colour and have a smooth, crisp texture. Sorrel has a sour, almost bitter, flavour and so is often combined with other ingredients.
Uses: Sorrel can be eaten raw or cooked. If using uncooked sorrel leaves, choose smaller leaves for tastiest results. Raw sorrel can be included in a mixed green salad - it goes particularly well with baby spinach leaves. Cooked sorrel is used in soups, pureés and stuffings and is especially popular in fish and egg dishes.
To store: Keep in the fridge for 2-3 days.
To prepare: Rinse the leaves thoroughly in cold running water and drain well.
To cook: Steam or cook in a pan (without any extra water) and cook for just a few minutes until wilted. Drain and press out any excess water, using the back of a spoon.