4oz bag - The broad leaves look like a cross between arugula and spinach with their arrow shape, and they offer a bright, tart, grassy, lemon-like flavour. It may be used raw or cooked, serving alternately as a salad green. The leaves tend to dissolve with long cooking times as they impart their lemony flavour, making them a wonderful addition to soups and stews, like cream soups. They can be sautéed similarly to spinach, kale or arugula used as a flavouring agent in omelettes, quiches or casseroles, pastas, pureed into sauces, or even used to wrap tougher cuts of meat because their natural acidity can help tenderize the meat while stewing or braising. Sorrel works especially well in egg or fish dishes, like salmon or mackerel.

It does not store well and will last in the fridge for just a day or two when loosely wrapped in plastic or for up to a week if rinsed, patted dry, then rolled in a paper towel before storing in a plastic or similar bag. Sauté the leaves in butter to make a puree, and frozen for future use, such as in soups.