Sorrel (Rumex acetosa)

Perennial. Easily grown from seed (slow to sprout) and the plants continue to produce plentifully for easily six or seven years. Requires practically no care but for superficial weeding and continued use—the leaves should be cut back regularly, inciting the tender young leaves to grow anew (and flower stalks should be removed as they appear). There are a number of varieties of large-leafed cultivated sorrel. A tiny-leafed wild sorrel grows in the United States.

Too little known outside of France, sorrel’s refreshing acidity can enhance endless meat, fish, poultry, egg, and vegetable preparations used in small quantities as a flavoring herb, as the principal element in a soup or sauce, or as a vegetable garnish in itself. A graceful and welcome change from the sempiternal lemon.