Sorrel

Known in Scotland as sourocks for its sour taste. Children chew the leaves raw for the mouth-puckering sensation when the sharp juice is released. A delicious herb, widely used for its lemony acid flavour to offset rich food. It will lose flavour if cooked for any length of time and is best added, chopped, in the later stages of broth-making. The young leaves can be floated in a clear broth. Do not cook in an iron pan; the sorrel takes on a metallic taste.