Most Americans probably haven’t had the opportunity to try sorrel, a surprisingly spritely, bright green herb. The flavor of the tangy, lemony leaves should earn this easy-to-grow herb a spot in every ...

* Puree two or three small handsful of sorrel with a cup of plain whole milk yogurt; use as a sauce for grilled or roasted vegetables or as a condiment with Indian curries. This appetizer is simple, ...

Sorrel, a member of the rhubarb family, is fittingly known as sour grass. It is ubiquitous in France but has not found such popularity in America. It adds a sour taste to a dish unlike that of lemon ...

1400g | 3lbs sorrel (in season from May-October) 25g | 1oz butter or margarine 2 tablespoons cream a little flour salt and pepper Pick over the sorrel, remove the stalks and wash it in several changes ...

Sorrel, the spinach look-alike with a puckery flavor that's in markets now, isn't exactly a staple on American tables, but the French have been eating it for centuries. It's a relative of rhubarb, ...

The lemon of the north. I wonder have your ever heard that phrase before? Of course, I'm not talking about any exotic fruit. The phrase refers to simple common sorrel. The delicate acidity in sorrel ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...