If you love tapping into mother nature's bounty when it comes to cooking with homegrown edible greens and herbs, look no further than sorrel.
Sorrel's citrusy sharp flavour shines in savoury cooking, whether thrown into soups and salads or blitzed into smoothies or pestos, stirred into creamy risottos or baked into tarts.
The vibrant green spring herb grows easily in many countries around the world where it's used in cuisine from Nigeria to Afghanistan and Albania to Armenia.
Sorrel's sour flavour works well with eggs and creamy dishes as well as with chicken, pulses and potatoes.