Sorrel

Common sorrel has been cultivated for centuries. The leaves are edible when young but toughen with age. With a strong lemon flavour, the tender fresh green leaves can be used in soups, salads and sauces. The leaves can also be coated with a wet batter and deep fried for an appetiser.

Planting in light shade and keeping the seed stalks cut increases summer quality and ensures tender leaves will reappear in autumn even if plants bolt to seed.

Easy to grow it will tolerate a range of growing conditions and poor soils.