Sorrel – A Foraging Guide to Its Food, Medicine and Other Uses

As a medicinal and garden herb, common sorrel has been used since the ancient days of Greece’s Dioscorides and Rome’s Pliny the Elder in the 1st century AD. Its tendency to appear as one of the first plants in spring meant it was once a highly valued edible green. Its arrow-shaped leaves were a familiar sight in Medieval vegetable gardens across Europe until the 1700s, and it has since become

Sorrel, Watercress And Roasted Fennel Soup

One of the most delicious wild greens is Sorrel (Rumex acetosa). Sorrel soup has been a traditional dish served since the Middle Ages. In Belarus and Poland, it is still popular as soup, yet in the British Isles it’s prominence has wained. Sorrel has a delicious tangy flavour, with one of the common names that children often call it being ‘vinegar leaf’. If you ever go out on long walks and

Sorrel and Wild Green Tartlets

It’s been a grey, overcast day as I gather sorrel and other wild edible greens during a short walk to stretch my legs. Back home in the kitchen, I want something that’s quick, delicious and warming. Well, look no further than this sorrel and wild green recipe. Perfect for that drizzly spring day. I often add a small handful of sorrel and other wild greens such as ramsons to the

Sorrel Soup

I went and picked Sorrel (Rumex acetosa) for this warming, tangy sorrel soup recipe. Sorrel is widely available, and can often be found on grassland and in hedges. For this recipe, I went along an old green lane at the back of my house and found a great cluster of these lemony tasting leaves. Sorrel leaves are a great addition to this warming, tangy Autumn soup recipe. Extremely easy to