Sorrel: The Long Forgotten Taste of Spring

Once a common ingredient in soups, stews and salads, sorrel has somewhat fallen out of favour in modern times. Such a shame says Hugh FW in Friday's Guardian, it's, "startlingly, puckeringly sour and lemony, but with a wonderful lightness: it tastes green, it tastes of spring". Pair it with oily fish, sprinkle of classic egg dishes or simply stir it into a new potato salad. Hugh has been championing sorrel since this piece in 2008, hopefully it will now start to catch on!
Try our 75g packs, the perfect way to try sorrel for the first time.